Vegetable Lasagna With Cottage Cheese
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 medium zucchini (325g)2 red bell peppers (315g)1 small eggplant (345g)1-2 onions (240g)3 cloves garlicsalt, pepper and oregano (1 tsp, 1/4 tsp, and 1/2 tsp)15 oz can Tomato pureeScant 1/2 cup Vegetable Stock (100ml)3/4 cup Cottage Cheese, 2% (200g)1/4 cup milk, nonfat1 medium eggdash nutmeg5 1/2 oz Mozzarella (150g)4 Tbsp grated Parmesan1/2 box No-boil lasagna noodles
Preheat oven to 350 F. Spray a 9x13 pan with cooking spray.
Cut all vegetables to small dice. Heat olive oil over medium heat in saucepan or large skillet. Add onions and saute for 5 minutes. Turn heat down if it starts to brown. Add garlic, and saute for 30 seconds. Add all other vegetables and 1/2 tsp of salt. Turn heat to medium / medium-low, cover and cook, stirring occaisionally, until vegetables have softened, 10-15 minutes. Add tomato puree and vegetable broth and simmer for additional 5 to 10 minutes.
Meanwhile, combine cottage cheese, milk, egg and nutmeg in a small bowl.
Spread 1/3 vegetable mixture in baking dish. Carefully, spoon 1/3 cottage cheese mixture over vegetables. Sprinkle 1/3 mozzarella over cottage cheese. Next, place 3 lasagna noodles evenly. Repeat vegetables, cheese mix, mozzarella twice more, stopping with cheese on top. Sprinkle with parmesan. Cook until browned, bubbling and noodles are tender, about 30 minutes.
Makes 6 large portions.
Number of Servings: 6
Recipe submitted by SparkPeople user WILLSMOM19.
Cut all vegetables to small dice. Heat olive oil over medium heat in saucepan or large skillet. Add onions and saute for 5 minutes. Turn heat down if it starts to brown. Add garlic, and saute for 30 seconds. Add all other vegetables and 1/2 tsp of salt. Turn heat to medium / medium-low, cover and cook, stirring occaisionally, until vegetables have softened, 10-15 minutes. Add tomato puree and vegetable broth and simmer for additional 5 to 10 minutes.
Meanwhile, combine cottage cheese, milk, egg and nutmeg in a small bowl.
Spread 1/3 vegetable mixture in baking dish. Carefully, spoon 1/3 cottage cheese mixture over vegetables. Sprinkle 1/3 mozzarella over cottage cheese. Next, place 3 lasagna noodles evenly. Repeat vegetables, cheese mix, mozzarella twice more, stopping with cheese on top. Sprinkle with parmesan. Cook until browned, bubbling and noodles are tender, about 30 minutes.
Makes 6 large portions.
Number of Servings: 6
Recipe submitted by SparkPeople user WILLSMOM19.
Nutritional Info Amount Per Serving
- Calories: 329.4
- Total Fat: 11.0 g
- Cholesterol: 56.4 mg
- Sodium: 955.7 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 5.9 g
- Protein: 18.4 g
Member Reviews