Yummy Veggie Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 345.7
  • Total Fat: 10.7 g
  • Cholesterol: 48.5 mg
  • Sodium: 701.6 mg
  • Total Carbs: 45.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 18.0 g

View full nutritional breakdown of Yummy Veggie Lasagna calories by ingredient
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Introduction

Lots of veggies! Lots of veggies!
Number of Servings: 12

Ingredients

    15 lasagna noodles- partially cooked
    1 package frozen broccoli
    1.5 C shredded carrots
    1 bell pepper- chopped
    1 large onion-chopped
    4 roma tomotoes- chopped
    1 jar Priano (Aldi's) Alfredo sauce
    1 15 oz. jar tomato sauce
    1 tsp oregano (or to taste)
    1 tsp basil (or to taste)
    1 T minced garlic
    15 oz. 1% cottage cheese
    15 oz lowfat ricotta cheese
    1 package frozen spinach- thawed
    1 cup lowfat mozzerella cheese

Directions

Par-boil lasagna noodles, cool and set aside
Add broccoli, carrots and green peppers into large saucepan and cook for 4-5 minutes until they start to soften.
Add onions and roma tomatoes, cook additional 3-4 minutes. Add both jars of sauce, garlic, basil and oregano and simmer on low.
While that is simmering- mix both riccotta and cottage cheese together with thawed spinach.
Spray lasagna pan with nonstick spray and layer 5 noodles on bottom. Add half of cheese and spinach mix and spread across noodles followed by 1/3 of vegetables in sauce.
Continue layering with 5 noodles, rest of cheese/spinach mix and 1/3 of remaining veggies in sauce.
End with 5 more noodles, rest of veggies in sauce and 1 cup of lowfat mozzerella cheese.
Cover with foil, bake at 350 degrees for 45 minutes.
Let set about 15-20 minutes and enjoy!

Serving Size: makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user KAIDYLJ.

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Member Ratings For This Recipe



  • This was great. My family loved it. I used 32 oz. Crushed tomatoes instead of Roma tomatoes and 32 oz. ricotta cheese. No Cottage cheese. It's a keeper. Thanks, Mary - 1/28/12

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