Jenny's Vegetarian Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
*Pasta, Lasagna Noodles, 8 oz Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 lbs)Zucchini, baby, 6 medium Mushrooms, fresh, 2 cup, pieces or slices Green Peppers (bell peppers), 1 cup, strips Onions, raw, 1 cup, chopped Garlic, 3 cloves *Spaghetti/Marinara Sauce (tomato sauce), 5 cup Cottage Cheese, 1% Milkfat, 4 cup (not packed) Spinach, fresh, 2 bunch Mozzarella Cheese, part skim milk, 8 oz (
slice peeled eggplant and zucchini and blanche until transparent. Chop other veggies, onion and garlic and place in tomato sauce. Simmer on stove.
Steam or blanche spinach.
In a 9x13 pan layer sauce, then noodles, then sauce, sliced blanched eggplant and zucchini, cottage cheese, spinach, noodles, sauce top with shredded mozzerella.
bake in oven at 350F for one hour Serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user MAY14MUSLIMA.
Steam or blanche spinach.
In a 9x13 pan layer sauce, then noodles, then sauce, sliced blanched eggplant and zucchini, cottage cheese, spinach, noodles, sauce top with shredded mozzerella.
bake in oven at 350F for one hour Serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user MAY14MUSLIMA.
Nutritional Info Amount Per Serving
- Calories: 321.2
- Total Fat: 8.0 g
- Cholesterol: 16.8 mg
- Sodium: 1,044.5 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 6.2 g
- Protein: 24.7 g
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