Veggie Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 dry lasagna noodles/sheets2 cup (not packed) Cottage Cheese, 2% Milkfat 3 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese 2 tbsp Parmesan Cheese, grated 3 cup LaFamiglia DelGrosso Tomato Basil spaghetti sauce (or any that you prefer)2 cup Baby Spinach (raw) (wilted in a pan with a little water)3 cup, sliced (length-wise) Zucchini 2 tsp Garlic Salt (Coarse Ground with Parsley) - Lawry's Garlic Salt
Mix 2c cottage cheese with 2 tsp Lawry's garlic salt and 2 tbsp grated parmesan cheese. Set aside.
Spread 1/4 of the sauce (roughly 2/3 cup) to cover the bottom of a 9x9 baking pan or casserole dish. Layer zucchini slices, then half of the cottage cheese mixture, then 2 noodles. Spread 2/3c sauce, then all the spinach, then 1.5 c mozzarella cheese, then 2 noodles. Then 2/3c sauce, zucchini slices, cottage cheese mixture, 2 noodles. Then the rest of the sauce, and the rest of the mozzarella cheese.
Cover with non-stick foil. Bake 35-45 mins at 400F until cheese has melted and lasagna heated through, then remove foil and bake for an additional 10-15 min, until cheese has started to brown. Remove from oven and let rest at least 5 minutes before cutting. Because of all the water added from the vegetables, will be a bit soupy. Sets up nicely as it cools.
Serving Size: makes 6 servings in a 9x9 pan
Spread 1/4 of the sauce (roughly 2/3 cup) to cover the bottom of a 9x9 baking pan or casserole dish. Layer zucchini slices, then half of the cottage cheese mixture, then 2 noodles. Spread 2/3c sauce, then all the spinach, then 1.5 c mozzarella cheese, then 2 noodles. Then 2/3c sauce, zucchini slices, cottage cheese mixture, 2 noodles. Then the rest of the sauce, and the rest of the mozzarella cheese.
Cover with non-stick foil. Bake 35-45 mins at 400F until cheese has melted and lasagna heated through, then remove foil and bake for an additional 10-15 min, until cheese has started to brown. Remove from oven and let rest at least 5 minutes before cutting. Because of all the water added from the vegetables, will be a bit soupy. Sets up nicely as it cools.
Serving Size: makes 6 servings in a 9x9 pan
Nutritional Info Amount Per Serving
- Calories: 354.2
- Total Fat: 17.0 g
- Cholesterol: 39.3 mg
- Sodium: 1,464.1 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.6 g
- Protein: 24.1 g
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