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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 195.8
  • Total Fat: 3.0 g
  • Cholesterol: 22.1 mg
  • Sodium: 472.9 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 2.8 g
  • Protein: 12.0 g

View full nutritional breakdown of Vegetable Lasagna calories by ingredient
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Vegetable Lasagna

Submitted by: JHAYDEN6

Introduction

This is a favorite recipe of mine. It's easy to make and my whole family--including the kids--love to eat it. It's a great way to sneak in some vegetables! This is a favorite recipe of mine. It's easy to make and my whole family--including the kids--love to eat it. It's a great way to sneak in some vegetables!
Number of Servings: 12

Ingredients

    1 zucchini, sliced,
    2 cups (16 oz) 1% milkfat cottage cheese,
    1 egg,
    1 Tbs dried basil,
    1/4 tsp salt,
    1/8 tsp pepper,
    24 oz jar low-sugar spaghetti sauce (Classico),
    12 lasagna noodles, cooked,
    10 oz frozen chopped spinach, thawed and squeezed dry,
    1/4 c (1 oz) grated Parmesan cheese
    1/4 c (1 oz) shredded mozzarella cheese

Directions

Preheat oven to 350 degrees. Spray a 13x9 cooking dish with cooking spray.
In a medium bowl: combine the cottage cheese, egg, basil, salt and pepper.
Set aside 1 c of the spaghetti sauce.
Place 2 layers of 3 lasagna noodles in the baking dish. Spread half of: the spaghetti sauce from the jar, cottage cheese mixture, spinach, zucchini, and Parmesan cheese on top of the noodles. Top with another layer of 3 noodles and the remaining spaghetti sauce (from the jar), cottage cheese mixture, spinach, zucchini, and Parmesan.
Add the last 3 noodles. Top with 1c spaghetti sauce and shredded mozzarella cheese.
Cover with foil and bake for 25 minutes. Uncover and bake for 20 minutes more, or until hot and bubbly.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user JHAYDEN6.






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