VEGETABLE LASAGNA

Vegetable Lasagna image

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

Provided by Audrey M

Time 1h16m

Yield 8 serving(s)

Number Of Ingredients 15

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

*** Explore more Vegetable Lasagna Recipes »

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