Quick and easy vegetarian lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Cottage Cheese, 1% Milkfat, 750 grams Mozzarella Cheese, part skim milk, 200 grams Spinach, fresh, 4 cup Zucchini, 4 cup, sliced Stewed Tomatoes, 1 cup Onions, raw, 1.5 cup, chopped Garlic, 3 clovesOven Ready Lasagna Noodles, 375 grams (one box)Egg, fresh, 2 large Kraft Light Parmesan Cheese, 3 tbsp Olive oil, 1 tsp
1. Saute onions in the olive oil. Add garlic and cook for a couple more minutes.
2. Grate the zucchini.
3. Add the zucchini, spinach, tomatoes, and 1 teaspoon of dried oregano to the onions and garlic. Add 3 cups of water and simmer until the vegetables are cooked. Make sure to add more water if it cooks off as the mixture needs to be quite wet when you assemble.
4. Blend 1/2 of the cottage cheese in a blender or food processor until smooth. Add the remained of the cottage cheese, eggs, and parmesan. Season with salt and pepper.
5. Assemble the lasagna in a large baking dish. Start with the vegetable mixture, alternating cheese and vegetables between the raw noodles (this is why the vegetables have to be wet).
6. Top the lasagna with the grated mozzarella. Cover with tinfoil. Bake at 350 C until the noodles are cooked (usually an hour or so). Uncover for 15 min to brown the cheese. Let stand for 15 minutes to cool before serving.
Serving Size: Makes 7 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user FORSAY.
2. Grate the zucchini.
3. Add the zucchini, spinach, tomatoes, and 1 teaspoon of dried oregano to the onions and garlic. Add 3 cups of water and simmer until the vegetables are cooked. Make sure to add more water if it cooks off as the mixture needs to be quite wet when you assemble.
4. Blend 1/2 of the cottage cheese in a blender or food processor until smooth. Add the remained of the cottage cheese, eggs, and parmesan. Season with salt and pepper.
5. Assemble the lasagna in a large baking dish. Start with the vegetable mixture, alternating cheese and vegetables between the raw noodles (this is why the vegetables have to be wet).
6. Top the lasagna with the grated mozzarella. Cover with tinfoil. Bake at 350 C until the noodles are cooked (usually an hour or so). Uncover for 15 min to brown the cheese. Let stand for 15 minutes to cool before serving.
Serving Size: Makes 7 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user FORSAY.
Nutritional Info Amount Per Serving
- Calories: 415.2
- Total Fat: 8.5 g
- Cholesterol: 74.5 mg
- Sodium: 732.3 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.8 g
- Protein: 25.9 g
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