The Best Veggie Lasagna: Part 2: Lasagna

For those days when you're looking for comfort food but don't want to feel weighed down afterwards. I first used this lasagna on weekend retreats with high school students--many of which were self-identified "meat lovers" and had difficulty comprehending vegetables in lasagna. Even next to a traditional meaty lasagna, this veggie dish held its own among health-conscious vegetarians and high school junk food lovers alike. The only part of the story I won't share?  How I managed to sneak the wine with me on said retreat.

The Best Veggie Lasagna (adapted from Moosewood's "Lighter Lasagne")
2 cups zucchini, cubed
1 cup bell peppers, cubed (optional: nice in that they can add color)
1 cup tomatoes, chopped
1/4 teaspoon salt (optional)
1/3 cup red wine
3 Tbsp fresh basil, chopped
10 ounces fresh spinach, rinsed and ends trimmed
2 cups low-fat cottage cheese
1 cup low-fat mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 recipe Tomato Wine Sauce
1 pound lasagna noodles, uncooked


Preheat oven to 350. Combine zucchini, peppers, tomatoes, salt, and wine in a stock pot. Bring to a boil, cover, and simmer on low for 10 minutes, stirring occasionally. When all veggies are tender, add fresh basil and set aside.  (See what I mean about the color?)

Cover and cook the spinach on high heat for no more than 3 minutes. Remove when wilted but not too soggy and chop after squeezing out as much moisture as possible. Mix with the 3 cheeses and set aside.

Spread 1 cup tomato sauce on bottom of a baking dish. Layer with uncooked noodles, about a cup of cooked veggies, then about a cup of the spinach and cheese, and cover with more noodles.

 Continue layering (sauce, veggies, spinach and cheese, noodles) until you near the top of your baking dish. Be sure to end with sauce and/or veggies so that there is liquid on top of the last layer of noodles (otherwise they'll turn to burnt chips in the oven).

 Cover with foil and bake about an hour until top noodles are tender and bubbles appear at the edges. Remove and allow to sit for 10-15 minutes before slicing.