Family Veggie Tomato Alfredo Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Sauce:1 T butter1 pkg low fat cream cheese1 C flour3 C skim milk1 can petite diced tomatoes with olive oil and garlic1 Can stewed tomatoes with italian seasoning1/2 vidalia onion Chopped1/2 C Parmesan cheese grated 1 T black pepperCheese:3 15 oz containers low fat ricotta cheese1 16 oz container fat free cottage cheese1 C kraft 5 cheese blend3 T parsley1/2 C spinach choppedveggies:2 spears of broccoli, chopped fine1/2 C spinach chopped1 large carrot grated fine2 8oz containers sliced mushrooms (usually have to slice in half)2 pkgs lasagna noodles -- not cooked3 C grated cheese - one of the 5 cheese blend, 2 of the mozzarella
Put butter, flour and milk in a blender (I have a vita mix) and blend till smooth and thickens. Add cream cheese in chunks, blend till smooth. Add parmesan and black pepper, blend. Add cans of tomatoes and onion, blend for 1 minute until smooth.
Cheese:
In a large bowl combine ricotta and cottage cheese. Stir. Add parsley and spinach and 1 cup cheese, stir until blended. Add garlic powder to taste.
Spray two lasagna pans with non fat pan spray. Pour about 1 cup of sauce in the bottom of each pan. Put layer of mushrooms in the sauce, then put a layer of noodles on top. Gently smooth a layer of cheese sauce on top of noodles. Layer mushrooms on top of cheese. Add broccoli and carrots. Put another layer of noodles. Pour another cup of sauce on top of the noodles. Spread more of the cheese on top of the sauce and then add zucchini and rest of veggies. Add one more layer of noodles, pour 1 more cup of sauce on top (use more as needed, I ended up with a cup left over and I had plenty in the pan. The sauce is what cooks the noodles because they are not pre-cooked.) Scatter what is left of the cheese mixture on top of the sauce and then the rest of the cheese. Cover with foil and put in a 350 oven for 1 hour.
Makes 24 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user SPAZWRITER.
Cheese:
In a large bowl combine ricotta and cottage cheese. Stir. Add parsley and spinach and 1 cup cheese, stir until blended. Add garlic powder to taste.
Spray two lasagna pans with non fat pan spray. Pour about 1 cup of sauce in the bottom of each pan. Put layer of mushrooms in the sauce, then put a layer of noodles on top. Gently smooth a layer of cheese sauce on top of noodles. Layer mushrooms on top of cheese. Add broccoli and carrots. Put another layer of noodles. Pour another cup of sauce on top of the noodles. Spread more of the cheese on top of the sauce and then add zucchini and rest of veggies. Add one more layer of noodles, pour 1 more cup of sauce on top (use more as needed, I ended up with a cup left over and I had plenty in the pan. The sauce is what cooks the noodles because they are not pre-cooked.) Scatter what is left of the cheese mixture on top of the sauce and then the rest of the cheese. Cover with foil and put in a 350 oven for 1 hour.
Makes 24 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user SPAZWRITER.
Nutritional Info Amount Per Serving
- Calories: 264.1
- Total Fat: 7.8 g
- Cholesterol: 24.1 mg
- Sodium: 426.1 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 2.1 g
- Protein: 14.9 g
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