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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 372.7
  • Total Fat: 12.8 g
  • Cholesterol: 70.8 mg
  • Sodium: 1,362.4 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 5.6 g
  • Protein: 22.0 g

View full nutritional breakdown of Garden Harvest Lasagna calories by ingredient
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Garden Harvest Lasagna

Submitted by: BPELLER
Garden Harvest Lasagna

Introduction

Great Vegetarian Dish Great Vegetarian Dish
Number of Servings: 8

Ingredients

    Olive Oil, 2 Tbsp
    Zucchini, 2 Medium
    Mushrooms, 2 Cans
    Meijer Fat Free Cottage Cheese, 2 cups
    Sargento Mozzarella Part Skim, 1 1/2 Cups
    Parmesan Cheese, grated, 1/4 Cup
    Egg, fresh, 1 medium, slightly beaten
    Basil, 1 tsp
    Barilla Lasagne Flat No Boil Noodle, 9 Oz Pckg
    Ragu Spaghetti Sauce, 4 cups

Directions

Preheat oven to 375.

Heat olive oil in 12-inch skillet over medium heat and cook zucchini about 3 minutes; then add mushrooms (drained) continue to cook until the vegetables are tender; set aside.

Combine cottage cheese, 1 cup mozzarella, Parmesan cheese, egg and basil in medium bowl; set aside.

Evenly spread a layer of pasta sauce in baking dish. Arrange lasagna noodles, lengthwise over sauce, overlapping edges slightly. Spread cheese mixture over noodles, then sauce, then vegetables. End with a layer of noodles on top and cover the noodles with the reamining mozzarella cheese. About 3 layers.

Loosely over with aluminum foil. and bake approximately 45 minutes or until bubbling. Let stand 10 minutes before serving.

Makes approximately 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user BPELLER.






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