Ritzy Vegetarian Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 jar La Squisita Roasted Red Peppers (10 oz)1 pkg. frozen spinach1 pkg. lasagna noodles1 pkg. (pint, sm. one) non fat cottage cheese1 jar Bertolli Tomato and Basil Spaghetti Sauce1 sm. pkg. Mozzarella lite cheeseSalt and pepperParsley flakessmall tomato
Defrost spinach, drain as much water out with a colander as possible. Cut roasted red peppers and portabella mushrooms into thinly sliced squares, lay on paper towels and lightly salt. Cook lasagna noodles until tender. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste. In a 26 x 24 cm casserole pan, spread a light layer of sauce. Add layer of noodles, layer of peppers and mushrooms, sauce, layer of cottage cheese, spinach mix, another layer of noodles and repeat process until pan is full or desired height achieved. Top with remaining Mozzarella cheese, Spaghetti sauce and cover evenly with thinly sliced peeled tomatoes. Sprinkle on parsley flakes.
Bake at 350 degrees for 30 to 45 minutes, until mushrooms are soft and changed a brown color.
Makes 4 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MARITZABAEZ.
Bake at 350 degrees for 30 to 45 minutes, until mushrooms are soft and changed a brown color.
Makes 4 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MARITZABAEZ.
Nutritional Info Amount Per Serving
- Calories: 222.0
- Total Fat: 6.6 g
- Cholesterol: 2.5 mg
- Sodium: 1,392.1 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 4.4 g
- Protein: 17.2 g
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