VEGETABLE LASAGNA

Vegetable Lasagna image

Make and share this Vegetable Lasagna recipe from Food.com.

Provided by Audrey M

Categories One Dish Meal

Time 1h16m

Yield 8 serving(s)

Number Of Ingredients 15

Previous Next

Ingredients

16 ounces broccoli
16 ounces cauliflower
2 tablespoons parmesan cheese
2 tablespoons fresh parsley, chopped
1 cup onion, chopped
2 medium zucchini, sliced
1 cup sliced mushrooms
9 cooked lasagna noodles (cooked without adding salt or oil)
1 1/2 cups carrots, coarsely shredded (about 3)
1 (26 ounce) jar healthy choice spaghetti sauce
2 teaspoons garlic, minced
1 cup fat free mozzarella cheese
1 cup fat-free ricotta cheese or 1 cup cottage cheese
1 cup part-skim mozzarella cheese
1/2 cup egg substitute

Steps:

Combine frozen vegetables with garlic and microwave 10 minutes or until tender.
Drain Coat a non-stick pan with cooking spray.
Place over medium heat and sauté mushrooms, zucchini and onion about 5 minutes.
Add carrots; cook 3 minutes more.
Stir in cottage cheese, egg substitute, Parmesan cheese and parsley.
Arrange 3 lasagna noodles in a single layer in 13x9 inch pan.
Top with 1/3 of the vegetables, 1/3 of the spaghetti sauce and 1/3 of the cheese.
Repeat layers, cover with foil and bake at 350° for 50 minutes.
Remove foil and bake 10 minutes more.
Let stand 15 minutes before serving.

Nutrition Facts : Calories 340.5, Fat 8.6, SaturatedFat 3.6, Cholesterol 21.9, Sodium 854.2, Carbohydrate 44.6, Fiber 5.9, Sugar 14.9, Protein 23

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #pasta #vegetables #oven #european #vegetarian #italian #lasagna #dietary #pasta-rice-and-grains #equipment #4-hours-or-less