It has been AGES since I posted in here but Lyle insisted I post this. I’m not even sure Lyle the Carnivore noticed this dish has no meat in it. We were both stuffed after one and a half small servings of this yumminess.
The first thing you do is, earlier in the day, take a package of frozen chopped spinach out of the freezer, unwrap it, and stick it in a large bowl to thaw out.
Cook 12 lasagna noodles according to package directions. Preheat your oven to 375°.
In a largish pan, saute together about six cups’ worth of your favorite chopped-up vegetables in a little olive oil. I used broccoli, cauliflower, mushrooms, zucchini and carrots. Really, you could use practically any fresh vegetables you have around. Just cook them together until they’re done and season with some minced garlic and a little salt and pepper.
Your spinach should be thawed out by now. Try to squeeze and drain as much of the water out of it as you can. Then stir in two cups of lowfat cottage cheese, and about two cups of grated part-skim mozzarella and/or swiss cheese.
Spread a little homemade or commercial spaghetti sauce in the bottom of a rectangular glass cake pan, then layer in four of the cooked lasagna noodles. Sprinkle with half of the cheese mixture and half of the vegetable mixture, and top that with a little more sauce. Repeat that layer one more time, then finish with a final layer of noodles, a little more sauce, and a very light dusting of grated parmesan cheese.
Cover with foil and bake for about 45 minutes. Here’s a trick: don’t take the foil off right away. If you let it sit for about ten minutes and cool off a little, you can remove the foil without taking the first layer of lasagna off with it!
This lasagna has probably a quarter of the calories of normal lasagna, and I promise you’ll never miss them. Lyle the Cow-Killer made a piggy of himself on this.