So, the other day, I mentioned BRIEFLY at Cheaty Monkey that I made a lasagna. And, since then, I have gotten TONS of requests for the recipe. So, here it is!
As with all lasagnas, this one incorporates a mish mash of things — like, whatever I had in the fridge that day. Errmmm, I happened to have an eggplant and portobello mushrooms in the fridge, which aren’t ANYONE’S usual fare. I’d bought them for some specific recipes that I ended up being too lazy to try…. So, they started rotting, and I thought LASAGNA! They ended up being perfect ingredients for the lasagna because they’re both very “meatie” vegetables — perfect for a vegetarian lasagna. Anyway, feel free to have fun with this, and throw in WHATEVER! Anything goes with lasagna!
INGREDIENTS
(Makes 8 servings)
9 whole-wheat lasagna noodles
1 onion, chopped
1 eggplant, sliced
3 portobello mushrooms, chopped
1 16-oz. container low-fat cottage cheese
2 cloves garlic, minced (about 2 Tbs.)
1 can chickpeas (optional — for an extra punch of protien and fiber!)
1 10-oz. pkg. frozen chopped spinach, thawed
1 large egg, beaten
3/4 cup crumbled feta cheese, divided
1 cup shredded reduced-fat mozzarella cheese (about 4 oz.)
1 bottle of favourite tomato sauce
INSTRUCTIONS
1. Cook noodles according to the package directions.
2. Blend cottage cheese, garlic, and chickpeas (if using) in food processor/blender for 3 minutes, or until smooth. Stir in spinach and egg.
3. Preheat the oven to 350°F. Coat large pyrex dish (or whatever you’re using to bake the lasagna) with cooking spray. Place 3 noodles in bottom of pan, then 1/3 of the spinach mixture on top, then 1/3 of the eggplant and mushrooms, THEN pour a layer of tomato sauce on top, and sprinkle with 2 Tbs. feta. Repeat the layers twice, and top with remaining feta and the shredded mozzarella.
4. Coat sheet of foil with cooking spray. Place it over the lasagna, and bake for 45 minutes.
5. Uncover, and bake 5 minutes more. Let stand 5 minutes more before serving, or cool completely, and freeze.
NOTE: To reheat, let lasagna sit at room temperature for 1 hour. Preheat oven to 350F. Bake for 20 minutes
ENJOY! And, let us know how you liked it in the comments!
Renee September 9th, 2008 at 10:12 am
AH HA! THat’s the tip I was missing… why hasn’t anyone else told me to spray the foil before covering my lasagna???
You have taught me oh wise one. I will no longer have foil stuck to my cheese. Thank you!
Now if I could only talk my picky family into eating this. LOL!
Renees last blog post..Question
LAVENDULA September 9th, 2008 at 11:12 am
that looks so good Haley! i love eggplant!
Cooking Recipe September 9th, 2008 at 12:08 pm
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Reeni September 9th, 2008 at 9:09 pm
I love how you used what you had on hand and turned out a delicious, healthy meal!Yummmmmy
Reenis last blog post..New Pizazz to a Traditional Breakfast Favorite
Marie-Christine September 9th, 2008 at 10:10 pm
Yummy! That sounds delicious! Next time I feel like lasagna, I’ll try it for sure!!!
Thanks a lot for posting this!
NEWMOM September 10th, 2008 at 10:22 pm
LOVE the chickpea idea!! I never would have thought to blend it in the cheese.
It’s also really yummy with butternut squash blended with ricotta!!
Thanks for the tip.
Tena September 24th, 2008 at 10:12 pm
Yummers!!! My mouth is watering! Going to make this next week for sure!
Tenas last blog post..Wordless Wednesday: A Devil Dog and his Pup
Chantal September 30th, 2008 at 10:08 am
Hey Haley, if you want to make this a bit easier you can skip cooking the noodles by simply adding 1.5 cups of water to the tomato sauce. The instructions (from kraft Kitchens) say to cook for 1 hour covered and 15 minutes uncovered. Their recipe is for a meat lasagna but I always do my veggie only and do the same as you and put in what ever I have in the fridge (and spinach, I always put spinach for some reason). I haven’t bought a store bought lasagna in years thanks to this recipe!
Chantals last blog post..Thank You
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