Garden Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups thinly sliced zuchini2 cupt thinly sliced yellow squash1 cup thinly sliced carrot1 cup thinly sliced mushrooms1 meduim onion diced1/2 red pepper diced1 medium onion diced8 oz. tomato sauce1/2 (6 oz) tomato paste1/4 cup fresh basil2 garlic cloves minced1 tsp salt1/2 tsp petter1 (8oz) softened cream cheese3/4 cup cottage cheese1 large egg beaten8 oven ready lasanga noodles12 slices provolone cheese thinly sliced2 cups shredded mozzerella cheese
Serves 8
combine zuchini, squash, carrot, mushroom, onion, peppers. Cover with water. Place lid on and bring to a boil. Reduce heat and simmer 10 minutes. Drain. Return to pot and add tomato products and seasonings. Bring to a boil and simmer 20 minutes. Combine cream cheese, cottage cheese, eggs. Spread 1 cup of vegetables in the tomato sauce in a 13 x 9 pan. Layer 4 noodles, 1/2 cheese mixture, 1 cup sauce, 6 slices cheese. Repeat layers. Top with moz cheese.
Bake 350 for 35 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user SHELLEYL5.
combine zuchini, squash, carrot, mushroom, onion, peppers. Cover with water. Place lid on and bring to a boil. Reduce heat and simmer 10 minutes. Drain. Return to pot and add tomato products and seasonings. Bring to a boil and simmer 20 minutes. Combine cream cheese, cottage cheese, eggs. Spread 1 cup of vegetables in the tomato sauce in a 13 x 9 pan. Layer 4 noodles, 1/2 cheese mixture, 1 cup sauce, 6 slices cheese. Repeat layers. Top with moz cheese.
Bake 350 for 35 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user SHELLEYL5.
Nutritional Info Amount Per Serving
- Calories: 440.2
- Total Fat: 19.6 g
- Cholesterol: 80.3 mg
- Sodium: 1,117.0 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 4.8 g
- Protein: 28.7 g
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