Chock-full of Veggies Lasagna

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 168.4
  • Total Fat: 1.9 g
  • Cholesterol: 6.7 mg
  • Sodium: 528.8 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 4.0 g
  • Protein: 14.9 g

View full nutritional breakdown of Chock-full of Veggies Lasagna calories by ingredient
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I've combined some of my favorite elements of other lasagna recipes into this delicious entree...enjoy! I've combined some of my favorite elements of other lasagna recipes into this delicious entree...enjoy!
Number of Servings: 15


    10 oz whole grain lasagna noodles
    1.5 jar/ 3-4 cups marinara sauce (even better if it's made from scratch!)
    3 cups non-fat cottage cheese
    1 cup part-skim mozzarella or Italian cheese blend
    .5 cup fresh spinach, shredded
    1 small yellow squash, chopped
    1 small zucchini, chopped
    2-3 cloves garlic

    Optional: I often add in chopped tomatoes, grated carrots, finely chopped broccoli and cauliflower, even celery. Use whatever veggies you have on hand!


1. Preheat oven to 350. If the lasagna noodles need to be boiled before baking, make them according to "al dente" directions and set aside.

2. Spread a thin layer of sauce in the bottom of cooking dish. Layer noodles on top of sauce.

3. In a small bowl, combine chopped garlic and cottage cheese. Mix well, then spread on top of noodles.

4. Top with another layer of noodles, then a thin layer of sauce. Combine the rest of the veggies and spread a thin layer on noodles. Top with another layer of noodles and then the rest of the sauce.

5. Bake for 20-30 minutes uncovered, then sprinkle with mozzarella or Italian cheese blend. Bake another 15-20 minutes, until cheese is hot and bubbly.

Makes 15 servings.

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