Veggie Skillet Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 Tbsp Smart Balance Light Buttery Spread1 c. Fat Free Cottage Cheese1 lg Egg, fresh1/4 c. Parmesan Cheese, shredded1 tsp Oregano, ground1 tbsp Parsley 1 tbsp Basil1 tsp Salt1.5 tsp Garlic, 1 cup Onions, raw, chopped1 c. Baby Portabella mushrooms, sliced1 can Canned Tomatoes1 c. Morningstar Grillers Recipe Crumbles1 can Hunt's Garlic and Onion Pasta sauce2.5 c. *Wild Harvest organic whole wheat penne 1/2 c. Fat Free Mozzarella, Shredded
In a large skillet, brown mushrooms and morningstar crumbles with onions, garlic and margarine.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheeses.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user SANOURRA.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheeses.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user SANOURRA.
Nutritional Info Amount Per Serving
- Calories: 270.3
- Total Fat: 5.6 g
- Cholesterol: 41.3 mg
- Sodium: 1,243.8 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 7.8 g
- Protein: 16.2 g