Tomato Garden Lasagna
- Number of Servings: 12
Ingredients
Pasta, Lasagna Noodles, 16 oz Lowfat Cottage Cheese, 2 cup Parsley, 2 tbsp Egg substitute, liquid (Egg Beaters), 1/2 cup Parmesan Cheese, grated, 1/2 cup Salt, 1 tsp Pepper, black, 1/4 tspGround Beef 93% Lean, 8 ozOnions, raw, 1 cup, choppedGarlic, 2 clove, mincedRed Ripe Tomatoes, 3 cup, chopped or sliced Basil, 3 tbsp Oregano, ground, .1/2 tsp Spinach, fresh, 1 lbZucchini, 2 cup, sliced
Cook lasagne noodles until al dente. In bowl, mix cottage cheese, parsley, eggs, half of parmesan cheese and half of the salt and pepper. In skillet brown beef, onion and garlic together. Add tomatoes, basil. oregano and rest of the salt and pepper. Simmer 30 minutes. Steam spinach and zucchini in separate pots. Squeeze water from spinach. Spray lasagna pan with non stick ccoing spray. Layer tomato sauce, noods, spinach, cheese mixture then zucchini. Keep layering until all ingredients are used. Sprinkle rest of parmesan cheese on top. Baker at 350 degrees for 1 hour.
Number of Servings: 12
Recipe submitted by SparkPeople user KCAVES1.
Number of Servings: 12
Recipe submitted by SparkPeople user KCAVES1.
Nutritional Info Amount Per Serving
- Calories: 251.3
- Total Fat: 4.3 g
- Cholesterol: 19.2 mg
- Sodium: 489.5 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 3.7 g
- Protein: 17.2 g
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