Vegetarian Rotini Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 Zucchini, 1.5 cup, sliced*Healthy Harvest Pasta, Rotini, 13.25 ozHunt's garlic and herb spagetti sauce, 3 cupOnions, raw, 1 cup, choppedMozzarella Cheese, part skim milk, 112 gramsRed Ripe Tomatoes, 1 cup, chopped or slicedDean’s fat free cottage cheese, 4 cup
Cook pasta and set aside. Combine squash, eggplant, and onion in skillet with 1/2 cup of water. Saute until tender. Then add 3 cups spaghetti sauce and one tomato. In separate pan combine 4 green onions and 4 cups of cottage cheese.
Layer vegetable mix, then pasta, then cottage cheese mixture. Repeat. Finish with mozzarella on top.
Bake at 350 degrees F for 45 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user RHERRELL.
Layer vegetable mix, then pasta, then cottage cheese mixture. Repeat. Finish with mozzarella on top.
Bake at 350 degrees F for 45 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user RHERRELL.
Nutritional Info Amount Per Serving
- Calories: 216.6
- Total Fat: 2.4 g
- Cholesterol: 8.7 mg
- Sodium: 615.9 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 6.4 g
- Protein: 15.9 g
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