November 14, 2018
Vegetarian \

Vegetarian 'Lasagna' with Fresh Dill

by Berkeley Wellness  

Broken into large pieces, lasagna noodles can be used to make a sort of unstructured lasagna. Instead of layering, these sturdy noodles are simply tossed together with the other ingredients and then baked.


  • 12 ounces lasagna noodles, broken roughly into fourths
  • 1½ cups low-fat (1%) cottage cheese
  • 1 cup part-skim ricotta cheese
  • 1 large egg
  • 2 large egg whites
  • ¼ cup grated Parmesan cheese
  • 2 teaspoons grated orange zest
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup canned crushed tomatoes
  • 3 tablespoons tomato paste
  • ⅓ cup minced fresh dill


  1. Preheat the oven to 350°F. Spray a 7 x 11-inch baking dish with nonstick cooking spray. In a large pot of boiling water, cook the lasagna noodles according to package directions. Drain, reserving ½ cup of pasta cooking water.
  2. Meanwhile, in a food processor, combine the cottage cheese, ricotta, whole egg, egg whites, Parmesan, orange zest, cinnamon, salt, and pepper, and process to a smooth purée.
  3. Transfer to a large bowl and stir in the reserved pasta cooking water, the tomatoes, tomato paste, and dill. Add the pasta, stirring to combine. Transfer the mixture to the baking dish. Bake, uncovered, until the pasta is set and the top is slightly crisp, about 30 minutes.
Makes 6 servings.

Nutrition per serving: 350 calories, 7g total fat (4g saturated), 3g dietary fiber, 50g carbohydrate, 24g protein, 520mg sodium.

A good source of: folate, riboflavin, selenium, thiamin, vitamin B12.

Also see 12 Irresistible Vegetarian Dishes.