Low Fat Garden LasagnaSubmitted by: KREHKAMP
IntroductionHearty and Healthy Hearty and Healthy
Â½ package (5 oz.) Frozen Spinach
Â½ cup Green Peppers
1 Â½ cups Non Fat cottage cheese
1 Â½ cups Low fat ricotta
1 medium Eggplant
2 medium Zucchini
2 cups Low fat mozzarella
Â½ cup Mushrooms
Â½ cup Broccoli
1 jar Store bought marinara
2 tablespoons Olive Oli
8 oz. Whole Wheat Noodles
1/4 cup Reduced Fat Parmesan
3 cloves Garlic
1 cup Onion
Thinly slice up one egg plant, and two zucchini (very thin). Sear them in a hot pan with olive oil until caramelized. Set aside.
In a medium skillet, heat olive oil on medium heat. Put diced onion, peppers, and broccoli in pan and heat until soften. Then add the sliced mushrooms and minced garlic. Heat until all veggies are softened. Add in the store bought marinara sauce and heat through. Then wilt in the chopped spinach. Set aside.
In large lasagna pan, spread a shallow layer of the veggie marinara, top with a layer of noodles, then a layer of the cheese mixture, then a layer of thinly sliced egg plant, and top with veggie marinara. Continue layering with another layer of noodles, a layer of the cheese mixture, a layer of thinly sliced zucchini and top again with the veggie marinara.
Sprinkle the top with parmesan cheese and mozzarella cheese and bake for 30-40 minutes, or until bubbling.
Number of Servings: 10
Recipe submitted by SparkPeople user KREHKAMP.