Quick and easy vegetarian lasagna
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 415.2
- Total Fat: 8.5 g
- Cholesterol: 74.5 mg
- Sodium: 732.3 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.8 g
- Protein: 25.9 g
View full nutritional breakdown of Quick and easy vegetarian lasagna calories by ingredient
Introduction
Tastes like full fat! Tastes like full fat!Number of Servings: 7
Ingredients
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Cottage Cheese, 1% Milkfat, 750 grams
Mozzarella Cheese, part skim milk, 200 grams
Spinach, fresh, 4 cup
Zucchini, 4 cup, sliced
Stewed Tomatoes, 1 cup
Onions, raw, 1.5 cup, chopped
Garlic, 3 cloves
Oven Ready Lasagna Noodles, 375 grams (one box)
Egg, fresh, 2 large
Kraft Light Parmesan Cheese, 3 tbsp
Olive oil, 1 tsp
Directions
1. Saute onions in the olive oil. Add garlic and cook for a couple more minutes.
2. Grate the zucchini.
3. Add the zucchini, spinach, tomatoes, and 1 teaspoon of dried oregano to the onions and garlic. Add 3 cups of water and simmer until the vegetables are cooked. Make sure to add more water if it cooks off as the mixture needs to be quite wet when you assemble.
4. Blend 1/2 of the cottage cheese in a blender or food processor until smooth. Add the remained of the cottage cheese, eggs, and parmesan. Season with salt and pepper.
5. Assemble the lasagna in a large baking dish. Start with the vegetable mixture, alternating cheese and vegetables between the raw noodles (this is why the vegetables have to be wet).
6. Top the lasagna with the grated mozzarella. Cover with tinfoil. Bake at 350 C until the noodles are cooked (usually an hour or so). Uncover for 15 min to brown the cheese. Let stand for 15 minutes to cool before serving.
Serving Size: Makes 7 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user FORSAY.
2. Grate the zucchini.
3. Add the zucchini, spinach, tomatoes, and 1 teaspoon of dried oregano to the onions and garlic. Add 3 cups of water and simmer until the vegetables are cooked. Make sure to add more water if it cooks off as the mixture needs to be quite wet when you assemble.
4. Blend 1/2 of the cottage cheese in a blender or food processor until smooth. Add the remained of the cottage cheese, eggs, and parmesan. Season with salt and pepper.
5. Assemble the lasagna in a large baking dish. Start with the vegetable mixture, alternating cheese and vegetables between the raw noodles (this is why the vegetables have to be wet).
6. Top the lasagna with the grated mozzarella. Cover with tinfoil. Bake at 350 C until the noodles are cooked (usually an hour or so). Uncover for 15 min to brown the cheese. Let stand for 15 minutes to cool before serving.
Serving Size: Makes 7 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user FORSAY.