Sooo Yummy Veggie Lasagne
- Number of Servings: 20
Ingredients
2 tbsp Olive Oil2 large chopped Onions2 cup, chopped, raw, Carrots198 grams chopped Green Peppers 1lb sliced Mushrooms, fresh*3 stalks chopped Celery2 large cans of pasta sauce 1 large can of diced Tomatoes1 can of water2tbsp Basil,1 tbsp Oregano6 cloves Garlic(more or less depending on what you like)500 gram pkg Frozen /Thawed Broccoli (Or any nummy mix you like)1 cup (not packed) 1%Cottage Cheese3 large fresh Eggs300 gram package frozen chopped Spinach400 grams Low Fat Cheddar grated and halved. Zucchini, 3 cup, sliced375 gram box Whole Wheat Lasagne noodles *I used a medley of different mushrooms/ Shitake, Straw, Portobello, brown and button mushrooms. They were great. (and on sale that day in the same package LOL)
Heat oil in a large pot, add the onions and let them cook until they start to brown. Start adding the other veggies in order up until the celery is in. Let them cook for about 10 min. or so until the mushrooms start to shrink.
Add the pasta sauce, tomatoes, water and seasonings bring to a boil. Add the thawed frozen broccoli and bring to a boil again.
In a bowl, mix the cottage cheese, eggs, spinach, and half of the cheddar cheese
In an ungreased 12''/16''/4'' Lasagna pan (you can buy cheap, throw away ones in the grocery store which makes for an easy clean up)
While the sauce is hot, ladle some of the sauce in the bottom of your lasagna pan, a handful of the diced Zucchini and then a layer of uncooked whole wheat noodles (about 5 noodles in a row with lots of room between.)Then another layer of sauce and a layer of noodles, then on top of the noodles spread the spinach mixture as evenly as possible. Then add the next layer of noodles then sauce and zucchini until you have no more to layer with I pour whatever is let of the sauce over the top. Cover this tightly and bake at 350* for about 1 hour 30 min. The noodles will be cooked and the sauce will thicken a little. If the sauce seems too runny take the covering off and let it bake for a little while. Spread the last of the grated cheese on top and I like to sprinkle a little basil on top. Put it back in the oven and let it cook until the cheese is starting to brown.
This makes 20 servings but freezes really well.
Throw in whatever veggies you like.
Number of Servings: 20
Recipe submitted by SparkPeople user ADRIANN1.
Add the pasta sauce, tomatoes, water and seasonings bring to a boil. Add the thawed frozen broccoli and bring to a boil again.
In a bowl, mix the cottage cheese, eggs, spinach, and half of the cheddar cheese
In an ungreased 12''/16''/4'' Lasagna pan (you can buy cheap, throw away ones in the grocery store which makes for an easy clean up)
While the sauce is hot, ladle some of the sauce in the bottom of your lasagna pan, a handful of the diced Zucchini and then a layer of uncooked whole wheat noodles (about 5 noodles in a row with lots of room between.)Then another layer of sauce and a layer of noodles, then on top of the noodles spread the spinach mixture as evenly as possible. Then add the next layer of noodles then sauce and zucchini until you have no more to layer with I pour whatever is let of the sauce over the top. Cover this tightly and bake at 350* for about 1 hour 30 min. The noodles will be cooked and the sauce will thicken a little. If the sauce seems too runny take the covering off and let it bake for a little while. Spread the last of the grated cheese on top and I like to sprinkle a little basil on top. Put it back in the oven and let it cook until the cheese is starting to brown.
This makes 20 servings but freezes really well.
Throw in whatever veggies you like.
Number of Servings: 20
Recipe submitted by SparkPeople user ADRIANN1.
Nutritional Info Amount Per Serving
- Calories: 208.3
- Total Fat: 4.6 g
- Cholesterol: 36.5 mg
- Sodium: 487.6 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 6.2 g
- Protein: 14.0 g
Member Reviews
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BECADCOX
Veggies galore! You may have a large, filling portion and still stay in a good calorie range, thanks to the lack of pasta. Anything that freezes well after the work of making a big batch has that extra bonus; prepare ahead and store in individual containers for a quick mid-week meal! - 3/20/07