Shannalee's low fat vegetarian lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
16 lasagne noodles1 can sliced black olives2 cans Hunt's Thick and Rich Spicy Red Pepper and Chilies pasta sauce (important not to substitute)2 green bell peppers, chopped1 cup sliced fresh mushrooms1 large or 2 medium yellow onions, chopped1 medium zucchini, chopped2 tsp. dried oregano1 tsp. dried basil3 cloves garlic, pressed or chopped500g carton fat free cottage cheese2 cups shredded low fat mozzerella cheesequick spray of olive oil
Cook noodles according to package directions, until almost done. Run under cold water and drain well.
Combine the sauce with the olives, vegetables and herbs.
Preheat oven to 400.
Spray large glass baking pan with a small amount of olive oil spray, then spread with a little bit of sauce. Dry remaining water off of drained lasagne noodles, then make 4 layers in this order: 4 noodles, sauce, cottage cheese, mozza cheese.
Cover pan with tin foil, then put on middle rack of preheated oven and bake for 50 minutes, but keep an eye on it and reduce heat if it starts to brown. Remove tin foil and bake for another 10 minutes. Remove from oven and let sit for 15-20 minutes before serving to let the lasagne set before cutting.
Serving Size: Makes 12 servings
Combine the sauce with the olives, vegetables and herbs.
Preheat oven to 400.
Spray large glass baking pan with a small amount of olive oil spray, then spread with a little bit of sauce. Dry remaining water off of drained lasagne noodles, then make 4 layers in this order: 4 noodles, sauce, cottage cheese, mozza cheese.
Cover pan with tin foil, then put on middle rack of preheated oven and bake for 50 minutes, but keep an eye on it and reduce heat if it starts to brown. Remove tin foil and bake for another 10 minutes. Remove from oven and let sit for 15-20 minutes before serving to let the lasagne set before cutting.
Serving Size: Makes 12 servings
Nutritional Info Amount Per Serving
- Calories: 282.5
- Total Fat: 6.6 g
- Cholesterol: 9.2 mg
- Sodium: 819.3 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 7.0 g
- Protein: 15.4 g
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