Easy Vegetarian Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*250 g pasta (e.g., ready to use lasagne sheets, or cooked lasagne sheets)*large pottle of reduced fat cottage cheese, garlic and herb flavour or similar (about 750g)*1/2 cup grated parmesan (use reduced fat if possible)*2 eggs* pepper*about 1/2 cup grated low fat cheese, mozerella or tasty*3 cups tomato pasta sauce*1 tin kidney beans (about 425g)
Preheat the oven to 180c
1. cook the pasta if not using ready to use
2. slice and cook your zucchini (e.g., approx 5 min in the microwave)
3. Combine the cottage cheese with the eggs and parmesan cheese and season with pepper
4. drain and rinse the kidney beans and add to the pasta sauce
5. arrange 1/3 of your pasta in a layer in the baking dish
6. then layer 1/2 the zucchini
7. then 1/2 the tomato sauce
8. repeat the layers and top with a final layer of lasagne
9. sprinkle cheese on the top
Cook for 40 minutes. if possible leave for 15 minutes to make it easier to cut.
This is great reheated, and freezes well.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user SUSIEG67.
1. cook the pasta if not using ready to use
2. slice and cook your zucchini (e.g., approx 5 min in the microwave)
3. Combine the cottage cheese with the eggs and parmesan cheese and season with pepper
4. drain and rinse the kidney beans and add to the pasta sauce
5. arrange 1/3 of your pasta in a layer in the baking dish
6. then layer 1/2 the zucchini
7. then 1/2 the tomato sauce
8. repeat the layers and top with a final layer of lasagne
9. sprinkle cheese on the top
Cook for 40 minutes. if possible leave for 15 minutes to make it easier to cut.
This is great reheated, and freezes well.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user SUSIEG67.
Nutritional Info Amount Per Serving
- Calories: 370.6
- Total Fat: 8.0 g
- Cholesterol: 94.9 mg
- Sodium: 1,385.6 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 8.8 g
- Protein: 32.2 g
Member Reviews