No Boil Lasagna with Whole Wheat Blend Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 box (~7 oz) Ronzoni Healthy Harvest or equivalent whole wheat blend lasagna pasta1 23-26 oz. jar spaghetti sauce of your choice3/4 cup water1 tub reduced fat cottage cheese (0-2%)1/4 cup grated or shredded Parmesan cheese8 oz. shredded 2% Mozarella cheese1 package sliced fresh mushrooms1 package fresh spinach (can substitute sliced zucchini or other vegetable of your choice)2 tbs dried parsley
Mix 1 jar spaghetti sauce and 3/4 cup water then set aside. Mix cottage cheese, 1/8 cup Parmesan and 2 tbs. dried parsley then set aside.
In large baking dish, layer 1/3 of spaghetti sauce mixture, 1/2 of noodles (about 3 1/2 noodles), 1/2 of cottage cheese mixture, 1/2 of vegetables, 1/2 of Mozarella. Repeat layers, ending with spaghetti sauce mixture.
Cover with foil and bake in 350* oven for 1 hour, or cover with plastic wrap and microwave for 20 minutes, rotating every 5 minutes. After baking, let set for 5 minutes before removing cover. Sprinkle with remaining Parmesan and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user ONESILLYME.
In large baking dish, layer 1/3 of spaghetti sauce mixture, 1/2 of noodles (about 3 1/2 noodles), 1/2 of cottage cheese mixture, 1/2 of vegetables, 1/2 of Mozarella. Repeat layers, ending with spaghetti sauce mixture.
Cover with foil and bake in 350* oven for 1 hour, or cover with plastic wrap and microwave for 20 minutes, rotating every 5 minutes. After baking, let set for 5 minutes before removing cover. Sprinkle with remaining Parmesan and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user ONESILLYME.
Nutritional Info Amount Per Serving
- Calories: 252.8
- Total Fat: 11.7 g
- Cholesterol: 11.6 mg
- Sodium: 700.2 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 6.1 g
- Protein: 15.8 g
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