This vegetable lasagna is loaded with veggies and full of nutrition. A best alternative
to cut the calories but not the taste.
- 1 tbsp Kissan Olive Oil extra virgin
- 1 onion chopped
- 1/2 tbsp salt or as per taste
- 1/2 tbsp pepper
- 2 cloves garlic minced
- 1 cup broccoli florets
- 1 cup baby spinach
- 1 cup cottage cheese
- 2 tbsp parmesan grated
- 2 tbsp lemon zest
- 4 oz mozorella
- 2 cup marinara sauce
- 6 lasagna noodles
Heat oven to 425 degrees F.
Heat the Kissan Olive Oil in skillet over medium heat. Add onion, salt and pepper. Cook it for 5-7 minutes then add garlic, stir and cook for another 3-4 minutes.
Blend the cottage cheese and broccoli in a blender until smooth.
In onion mixture add Parmesan, lemon zest, mozzarella then fold in the spinach and basil (if using).
Now spread 1/2 cup marinara on the bottom of an 8-inch baking dish. Top with 2 noodles and spread 1/2 cup more marinara over top. Pour the half of the broccoli mixture.
Top with 2 noodles, half the remaining marinara and then the remaining broccoli mixture. Top with the remaining noodles and marinara and onion mixture, then sprinkle with the remaining 1/4 cup mozzarella.
Cover tightly with nonstick foil and bake for 20 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 15 more minutes.
All done!! Slice it and serve hot.
* Buy Kissan Authentic Indian products HERE! *
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