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Vegetarian Times Issue: July 1, 2007 p.77
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1. Cook noodles according to package directions. Heat oil in skillet over medium-high heat. Add leeks, and sauté 6 minutes, or until soft. Add zucchini, and sauté 8 to 10 minutes more. Stir in mint, and season with salt and pepper.
2. Blend cottage cheese and garlic in food processor 3 minutes, or until smooth. Stir in spinach and egg.
3. Preheat oven to 350°F. Coat roasting pan with cooking spray. Place 3 noodles in bottom of pan, and top with 1/3 zucchini mixture. Spread 1/3 spinach mixture on top, and sprinkle with 2 Tbs. feta. Repeat layers twice, ending with spinach mixture. Top with remaining feta and mozzarella.
4. Coat sheet of foil with cooking spray. Place over lasagna, and bake 45 minutes. Uncover, and bake 5 minutes more. Let stand 5 minutes more before serving, or cool completely, and freeze.
5. To reheat, let lasagna sit at room temperature 1 hour. Preheat oven to 350°F. Bake 20 minutes, or until hot and bubbly.
Member Rating:
Serves 8
Per SERVING:
| Calories | 305 |
| Protein | 21g |
| Total Fat | 8.5g |
| Saturated Fat | 3.5g |
| Carbs | 36g |
| Cholesterol | 43mg |
| Sodium | 676mg |
| Fiber | 7g |
| Sugar | 8g |
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An excellent take on lasagna! The recipe seems to call for a lot of zucchini, but you'll need it all. I used half zucchini and half yellow squash, and the result was lovely in both color and flavor. However, I recommend browning the garlic in a touch of olive oil before pureeing with the spinach and cottage cheese to mellow its flavor; otherwise it remains quite sharp and overpowers the subtler flavors of the other ingredients.
I wanted to like this recipe a lot more but it was kind of bland to me. I don't know what to add to make it better b/c a sauce would cover up the yummy veggies. It was just ok. Probably won't make it again but worth a try.
Stephanie, if you use fresh spinach instead of frozen, it will lend more flavor to the lasagna (just double the amount used).
Stephanie, if you feel this recipe needs more depth to the flavor, you could omit the mint add a basil or even a cilantro pesto to a couple of the layers. It will and a large boost of complex flavor without being too saucey and won't disrupt the appearance of the dish.
I left out the mint and feta and used sauteed garlic and basil and it was great. And I only use fresh spinach and it makes a world of difference to me.
This is an attractive recipe but it seems to need some red sauce and to substitute the cottage cheese with ricotta.