Summer Garden Explosion Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 Large Zucchini1 Large Eggplant (I used a white one)1 Large Onion16 oz package of lasagna noodles26.5 oz can Spaghetti sauce16 oz container of non-fat small-curd cottage cheese1 cup Cheddar cheese1 cup Mozzarella cheese2 T. Parmesan cheese2 T. dried Basil1 T. dried Oregano1 T. crushed red pepper2 cloves garlicParsley (optional)
Put a large pot of water on the stove, and bring to a boil, and begin preheating your oven to 425.
While the water is boiling quarter your zucchini and eggplant lengthwise and cut into 1/4" slices. Dice your onion and garlic, and slice your tomato into 1/4" slices.
When the water comes to a boil, cook your noodles for approximately 5 minutes. You can leave them a little firm because there will be a significant amount of water the vegetables displace, and it would be nice if the noodles soaked some of that up.
Once your noodles are done cooking, lightly spray a 9"x14" casserole with cooking spray, and place a layer of noodles in the bottom of the dish. On the noodles mix together a portion of about 1/3 of the cottage cheese and spaghetti sauce, and spread on the noodles. Place 1/3 of the vegetables on top of the sauce, and then cover lightly with cheese and some of your basil and oregano, and red pepper. Repeat two more times, and on the final layer put the remainder of the cheese. Sprinkle the garlic and parmesan over the top of the dish, and place on the bottom rack of your oven.
Cook about 30-45 minutes. When you can see the liquid in the dish boiling, remove from the oven and let cool for 10 minutes. Place parsely neatly on top and prepare to woo the small army you are now able to feed.
Makes approximately 16 2" square pieces.
Number of Servings: 16
Recipe submitted by SparkPeople user RLMATTAX.
While the water is boiling quarter your zucchini and eggplant lengthwise and cut into 1/4" slices. Dice your onion and garlic, and slice your tomato into 1/4" slices.
When the water comes to a boil, cook your noodles for approximately 5 minutes. You can leave them a little firm because there will be a significant amount of water the vegetables displace, and it would be nice if the noodles soaked some of that up.
Once your noodles are done cooking, lightly spray a 9"x14" casserole with cooking spray, and place a layer of noodles in the bottom of the dish. On the noodles mix together a portion of about 1/3 of the cottage cheese and spaghetti sauce, and spread on the noodles. Place 1/3 of the vegetables on top of the sauce, and then cover lightly with cheese and some of your basil and oregano, and red pepper. Repeat two more times, and on the final layer put the remainder of the cheese. Sprinkle the garlic and parmesan over the top of the dish, and place on the bottom rack of your oven.
Cook about 30-45 minutes. When you can see the liquid in the dish boiling, remove from the oven and let cool for 10 minutes. Place parsely neatly on top and prepare to woo the small army you are now able to feed.
Makes approximately 16 2" square pieces.
Number of Servings: 16
Recipe submitted by SparkPeople user RLMATTAX.
Nutritional Info Amount Per Serving
- Calories: 236.3
- Total Fat: 11.0 g
- Cholesterol: 17.2 mg
- Sodium: 322.7 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 3.3 g
- Protein: 13.7 g
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