Vegetable lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 small eggplant, sliced thinly the long way1 med zucchini, sliced thinly, the long way1 cup fresh spinach1 can stewed tomatoes (14 oz)1 large slice onion1 clove garlic1/4 c tomato sauce1/4 c tomato soup1 c. nonfat cottage cheese1/2 c 1% cottage cheese1/4 c ricotta cheese3 Tlb grated parmesan cheese1 c Sargento 2% lowfat Italian 4 cheese blend1 tsp oregano2 tsp basil3 Tlb dried parsley or 1/4 c. fresh, choppeddash celery salt 1/4 tsp black pepper1 egg
Blend tomatoes, onion, garlic in blender until smooth. Pour into skillet and add tomato sauce and soup (could skip the soup and double the sauce, but I like the flavor), 1 tsp grated parmesan, and all spices except 2 Tlb parsley.
Simmer until thickened, approx. 30 minutes. I added a scoop of my microwave ratatouille to make the sauce chunkier.
Beat egg and add cottage cheeses, ricotta, 2 Tlb grated parmesan, and remaining parsley. Add a dash of black pepper.
spray a 9" square pan with nostick spray. Cover bottom of pan with 1 layer each of eggplant, zucchini and spinach. spread 1/2 the cottage cheese mixture over the vegetables, sprinkle with 1/2 c Italian cheese blend and 1 tsp grated parmesan and cover with half the sauce.
Repeat layers. Bake in 350 degree oven 1 hour.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CSR2388.
Simmer until thickened, approx. 30 minutes. I added a scoop of my microwave ratatouille to make the sauce chunkier.
Beat egg and add cottage cheeses, ricotta, 2 Tlb grated parmesan, and remaining parsley. Add a dash of black pepper.
spray a 9" square pan with nostick spray. Cover bottom of pan with 1 layer each of eggplant, zucchini and spinach. spread 1/2 the cottage cheese mixture over the vegetables, sprinkle with 1/2 c Italian cheese blend and 1 tsp grated parmesan and cover with half the sauce.
Repeat layers. Bake in 350 degree oven 1 hour.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CSR2388.
Nutritional Info Amount Per Serving
- Calories: 299.5
- Total Fat: 10.0 g
- Cholesterol: 78.3 mg
- Sodium: 905.7 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 6.9 g
- Protein: 26.9 g
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