Chef Arthur’s Recipes

Veggie Lasagna


Serves 8

1 pound “no cook” lasagna noodles
1 pound no-fat cottage cheese
2 eggs
¼ teaspoon fresh ground nutmeg
2 tablespoons minced garlic
3 ounces chopped parsley
¼ cup grated parmesan cheese
1 jar of low fat pasta sauce
3 ounces fresh basil leaves
Salt and Pepper
2 pounds of assorted vegetables cleaned, peeled (if necessary) and sliced thin (include zucchini, carrots, mushrooms, peppers, spinach or basically anything will work)


  1. Mix the cottage cheese, eggs, nutmeg, parsley and ⅛ cup parmesan cheese together in a bowl and set aside.
  2. Gently steam all the veggies separately until they are tender but not mushy.
  3. When the veggies have cooled slightly put them together in another bowl.
  4. Sprinkle the veggies with a pinch of salt and pepper and toss.
  5. In a rectangular baking dish (sprayed with non-stick spray), starting with the red sauce, layer the lasagna as follows (using 1/3 of each ingredient at a time, for three thin layers)
    o Pasta
    o Cottage cheese mixture
    o Vegetables
    o Red sauce
    o Basil leaves.
  6. After the last layer, sprinkle the remaining ⅛ cup of parmesan over the top.
  7. Bake at 350F for about 45 minutes until slightly browned and bubbly.