Garden Vegetable Lasagna

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 532.6
  • Total Fat: 13.0 g
  • Cholesterol: 42.3 mg
  • Sodium: 1,545.8 mg
  • Total Carbs: 61.0 g
  • Dietary Fiber: 7.2 g
  • Protein: 41.0 g

View full nutritional breakdown of Garden Vegetable Lasagna calories by ingredient
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Tasty no meat Lasagna Tasty no meat Lasagna
Number of Servings: 4


    Cheese, Mozzarella (Part Skim) shredded - 1 Cup
    Cheese, Parmesan (grated) - 1/4 Cup
    Cheese, Cottage Low Fat Low Sodium - 16 Ounces
    Ragu Light Pasta Sauce - 26 Ounces
    Pasta, Lasagna - 6 Ounces
    Vegetables, Mixed - 16 Ounces


1. Preheat oven to 375 degrees.
2. Cook, drain and halve four Lasagna noodles crosswise.
3. Thaw and dry your choice of frozen mixed vegetables.
4. In a small bowl; combine Mozzarella cheese with Parmesan cheese. Remove 1/3 Cup of mixture, reserve. In a medium bowl; combine Cottage cheese with remaining Mozzarella cheese mixture, set aside.
5. In an 8x8 inch baking dish; evenly spread 1/3 Cup pasta sauce. Arrange two noodle halves over sauce. Spread 1/3 of the cheese mixture over noodles, then 1/3 of the vegetable mixture and 1/3 cup of sauce. Repeat layers twice. Top with remaining two noodles and 1/3 Cup sauce.
6. Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and sprinkle with reserved cheese mixture. Bake uncovered for an additional 15 minutes. Let stand for 15 minutes before serving. Serve with remaining sauce, heated.

Number of Servings: 4

Recipe submitted by SparkPeople user DARTHCHRONIS.

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