Vegetarian Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tsp olive oil2 cloves garlic, minced1 small onion, diced1 pkg - 500g frozen chopped spinach1 large container - 500g fat free cottage cheese1/2 cup Kraft shredded light 4 cheese Italiano4 Tbsp Kraft light grated parmesan1 can - 680 mL pasta sauce1 large can diced tomatoes1 pkg fresh white button mushrooms, sliced2 cups thinly sliced zucchini1 cup Kraft part skim mozzarella
Preheat oven to 350.
Sprinkle the zucchini slices with salt and pile in a colander to release some of the water. Continue with the rest of the prep work. Squeeze slices dry with paper towel just prior to using.
Heat olive oil in a small frying pan; cook onion anc garlic until onions are just translucent, remove from heat and let cool. In a large bowl combine cottage cheese, spinach, Italiano, parmesan and onion/garlic mixture. In a second large bowl combine pasta sauce and diced tomatoes, mix well.
Spread 1/3 of the tomato mixture in the bottom of a 9x13 glass baking dish. Top with 3 noodles.
Spread 1/2 the cheese mixture over the noodles. Layer the sliced mushrooms, then the zucchini slices.
Spread 1/3 tomato mixtue on top of the veggie layers. Top with 3 more noodles.
Spread remaining cheese mixture over the noodles and top with the last 3 noodles.
Spread the remaining tomato mixture and top with shredded mozzarella.
Cover loosely with tin foil (make sure foil isn’t touching the cheese) and bake for 40 minutes. Remove tin foil and continue to bake for another 20 minutes until the cheese is hot and bubbly.
Serving Size: makes 8 servings - about 1.5 - 2 cups each
Number of Servings: 8
Recipe submitted by SparkPeople user AMYMURRAYADAMS.
Sprinkle the zucchini slices with salt and pile in a colander to release some of the water. Continue with the rest of the prep work. Squeeze slices dry with paper towel just prior to using.
Heat olive oil in a small frying pan; cook onion anc garlic until onions are just translucent, remove from heat and let cool. In a large bowl combine cottage cheese, spinach, Italiano, parmesan and onion/garlic mixture. In a second large bowl combine pasta sauce and diced tomatoes, mix well.
Spread 1/3 of the tomato mixture in the bottom of a 9x13 glass baking dish. Top with 3 noodles.
Spread 1/2 the cheese mixture over the noodles. Layer the sliced mushrooms, then the zucchini slices.
Spread 1/3 tomato mixtue on top of the veggie layers. Top with 3 more noodles.
Spread remaining cheese mixture over the noodles and top with the last 3 noodles.
Spread the remaining tomato mixture and top with shredded mozzarella.
Cover loosely with tin foil (make sure foil isn’t touching the cheese) and bake for 40 minutes. Remove tin foil and continue to bake for another 20 minutes until the cheese is hot and bubbly.
Serving Size: makes 8 servings - about 1.5 - 2 cups each
Number of Servings: 8
Recipe submitted by SparkPeople user AMYMURRAYADAMS.
Nutritional Info Amount Per Serving
- Calories: 295.0
- Total Fat: 6.8 g
- Cholesterol: 18.1 mg
- Sodium: 903.5 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 6.4 g
- Protein: 20.5 g
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