Veggie Lasagna Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 oz shredded mozz2 large eggs2 cup 1% Cottage Cheese9 oz Lasagna Noodles (10)2.5 cup Spaghetti Sauce (I used Hunts)2 cups diced tomatoes 1 cup chopped Onion, raw1 cup (large) green bell pepper chopped2 cups cubbed zucchini 4oz can of mushrooms (net weight 7oz, 4oz drained)
mix cheese, cottage cheese, and eggs in a bowl - holding back 1/2 cup of shredded mozz for the top. Mix sauce and all veggies in another bowl. ONLY DRAIN 1 can of tomatoes, the other one use juice and all.
9 x 13 pan - layer like you would regular lasagna - a little sauce, noodles, veggie/sauce mixture, cheese/cottage cheese mixture, noodles again, veggies again, cheese/cottage cheese again. Then top with left over 1/2 cup of cheese.
Bake in 375 degree oven covered with tinfoil for 60 min, if veggies are not soft uncover and cook longer. I usually cook an additional 15 min with the tinfoil off. Let sit for 15-20 min and cut and serve.
Makes 12 servings - only 235.5 cals and 6.6 g of fat.
Number of Servings: 12
Recipe submitted by SparkPeople user NEWKIM1.
9 x 13 pan - layer like you would regular lasagna - a little sauce, noodles, veggie/sauce mixture, cheese/cottage cheese mixture, noodles again, veggies again, cheese/cottage cheese again. Then top with left over 1/2 cup of cheese.
Bake in 375 degree oven covered with tinfoil for 60 min, if veggies are not soft uncover and cook longer. I usually cook an additional 15 min with the tinfoil off. Let sit for 15-20 min and cut and serve.
Makes 12 servings - only 235.5 cals and 6.6 g of fat.
Number of Servings: 12
Recipe submitted by SparkPeople user NEWKIM1.
Nutritional Info Amount Per Serving
- Calories: 235.4
- Total Fat: 6.6 g
- Cholesterol: 53.3 mg
- Sodium: 633.0 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 3.7 g
- Protein: 17.6 g
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