Microwave Garden Vegetable Lasagna

Long, thin strips of zucchini are used in place of lasagna noodles for this dish. To make a vegan version, use crumbled, firm tofu in place of cottage cheese and shredded, soy mozzarella in place of regular mozzarella.

Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 2 cups crushed tomatoes
  • 1¼ cups cottage cheese
  • ¼ cup shredded mozzarella cheese
  • ¼ tsp. dried basil
  • ¼ tsp. dried oregano
  • ⅛ tsp. black pepper
  • 2 zucchini, sliced in long, thin strips
  • 1 cup frozen spinach, thawed and drained
  • 3 Tbsp. Parmesan cheese


  • In a medium bowl, stir together the crushed tomatoes and the cottage cheese. Stir in the mozzarella cheese, basil, oregano, and pepper.
  • Lay out one of the zucchini in a deep-sided casserole dish that is microwave-safe. Add half of the spinach.
  • Spoon about half of the cheese and tomato mixture over the spinach. Repeat with the remainder of the zucchini, spinach, and cheese and tomato mixture.
  • Cover the dish with microwave-safe wax paper. Microwave on high heat for 3 minutes. Give the dish a quarter turn and microwave for 2 minutes at a time until the cheese is cooked (total cooking time should be 7 to 9 minutes).
  • Sprinkle the Parmesan cheese over the top. Let stand for at least 5 minutes before serving.