Vegetable lasagna

Name: Vegetable lasagna Recipe
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4
Ingredients: 1 small eggplant sliced thinly the long way; 1 med zucchini sliced thinly the long way; 1 cup fresh spinach; 1 can stewed tomatoes (14 oz); 1 large slice onion; 1 clove garlic; 1/4 c tomato sauce; 1/4 c tomato soup; 1 c. nonfat cottage cheese; 1/2 c 1% cottage cheese; 1/4 c ricotta cheese; 3 Tlb grated parmesan cheese; 1 c Sargento 2% lowfat Italian 4 cheese blend; 1 tsp oregano; 2 tsp basil; 3 Tlb dried parsley or 1/4 c. fresh chopped; dash celery salt; 1/4 tsp black pepper; 1 egg

(3)

Minutes to Prepare: 60
Minutes to Cook: 60

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

Directions

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.

Servings Per Recipe: 4

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

More Recipes Like This

TIME0

CALS280

(370 ratings)

Alyson's Vegetarian Chili

This vegetarian chili can be made on the stove top or in a slow cooker. Submitted by: AEGARRISON

CALORIES 279.8 FAT 2.2 PROTEIN 14.7 CARBS 58.4 FIBER 15.5

TIME40

CALS140

(181 ratings)

Skinny Scalloped Sweet Potatoes

Lemony coriander and smoky cumin pair perfectly with sharp Cheddar in this grown-up spin on scalloped potatoes.Submitted by: STEPFANIER

CALORIES 139.8 FAT 4.2 PROTEIN 5.5 CARBS 20.9 FIBER 2.7

TIME65

CALS209

(196 ratings)

Super Moist Banana Bread

At 208 calories a piece, let's face it: This moist banana bread is more of a cake then a bread! Sooooo good though. My favourite banana bread recipe. :)Submitted by: CURVES_N_CURLS

CALORIES 208.5 FAT 7.2 PROTEIN 2.8 CARBS 34.4 FIBER 1

TIME20

CALS44

(178 ratings)

Summer Cucumber Salsa

A new twist on salsa, for using cucumbers from the garden!Submitted by: SLINKY78

CALORIES 44.4 FAT 0.5 PROTEIN 2 CARBS 9.8 FIBER 2.5

TIME123

CALS157

(177 ratings)

Balsamic Strawberries with Ricotta Cream

Strawberries are combined with tangy and sweet balsamic vinegar and creamy ricotta in this quick and simple dessert. Submitted by: CHEF_MEG

CALORIES 157 FAT 5.2 PROTEIN 7.6 CARBS 23 FIBER 2.1

Member Reviews

JSPRINGGATE
It turned out great. I can't believe I got my fiance to eat eggplant! - 7/17/07
SHOULTDAWG
All the vegetables lose their water and water down the whole thing. The only good thing about the recipe is the sauce. I made it exactly like the recipe. There is no egg in the ingredients list...a good start for another recipe maybe. - 6/20/07
OARWHAT
i thought that this was awesome. i made one an for myself and one pan to take over to my mothers house.Good flavor!!! - 5/7/07