Vegetable Lasagna With Cottage Cheese

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 329.4
  • Total Fat: 11.0 g
  • Cholesterol: 56.4 mg
  • Sodium: 955.7 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 5.9 g
  • Protein: 18.4 g

View full nutritional breakdown of Vegetable Lasagna With Cottage Cheese calories by ingredient
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Introduction

6 Servings
This recipe is from a vegetarian cooking class I took in Grafenwoehr, Germany. The original recipe called for mascarpone cheese rather than cottage cheese. I changed it to increase protein. The weights for ingredients are included to help standardize nutrition. The mozzarella cheese used was whole milk mozzarella. You can lower your calories and fat quite a bit by using part skim mozzarella.
6 Servings
This recipe is from a vegetarian cooking class I took in Grafenwoehr, Germany. The original recipe called for mascarpone cheese rather than cottage cheese. I changed it to increase protein. The weights for ingredients are included to help standardize nutrition. The mozzarella cheese used was whole milk mozzarella. You can lower your calories and fat quite a bit by using part skim mozzarella.

Number of Servings: 6

Ingredients

    2 medium zucchini (325g)
    2 red bell peppers (315g)
    1 small eggplant (345g)
    1-2 onions (240g)
    3 cloves garlic
    salt, pepper and oregano (1 tsp, 1/4 tsp, and 1/2 tsp)
    15 oz can Tomato puree
    Scant 1/2 cup Vegetable Stock (100ml)
    3/4 cup Cottage Cheese, 2% (200g)
    1/4 cup milk, nonfat
    1 medium egg
    dash nutmeg
    5 1/2 oz Mozzarella (150g)
    4 Tbsp grated Parmesan
    1/2 box No-boil lasagna noodles

Directions

Preheat oven to 350 F. Spray a 9x13 pan with cooking spray.

Cut all vegetables to small dice. Heat olive oil over medium heat in saucepan or large skillet. Add onions and saute for 5 minutes. Turn heat down if it starts to brown. Add garlic, and saute for 30 seconds. Add all other vegetables and 1/2 tsp of salt. Turn heat to medium / medium-low, cover and cook, stirring occaisionally, until vegetables have softened, 10-15 minutes. Add tomato puree and vegetable broth and simmer for additional 5 to 10 minutes.

Meanwhile, combine cottage cheese, milk, egg and nutmeg in a small bowl.

Spread 1/3 vegetable mixture in baking dish. Carefully, spoon 1/3 cottage cheese mixture over vegetables. Sprinkle 1/3 mozzarella over cottage cheese. Next, place 3 lasagna noodles evenly. Repeat vegetables, cheese mix, mozzarella twice more, stopping with cheese on top. Sprinkle with parmesan. Cook until browned, bubbling and noodles are tender, about 30 minutes.

Makes 6 large portions.

Number of Servings: 6

Recipe submitted by SparkPeople user WILLSMOM19.

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