Shannalee's low fat vegetarian lasagne
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 282.5
- Total Fat: 6.6 g
- Cholesterol: 9.2 mg
- Sodium: 819.3 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 7.0 g
- Protein: 15.4 g
View full nutritional breakdown of Shannalee's low fat vegetarian lasagne calories by ingredient
Introduction
This is a lightened up version of the lasagne that has been our favourite for over 20 years. It needs to be made in a pan that is larger or deeper than the usual 13X9 cake pan or it will overflow while baking. This is a lightened up version of the lasagne that has been our favourite for over 20 years. It needs to be made in a pan that is larger or deeper than the usual 13X9 cake pan or it will overflow while baking.Number of Servings: 12
Ingredients
-
16 lasagne noodles
1 can sliced black olives
2 cans Hunt's Thick and Rich Spicy Red Pepper and Chilies pasta sauce (important not to substitute)
2 green bell peppers, chopped
1 cup sliced fresh mushrooms
1 large or 2 medium yellow onions, chopped
1 medium zucchini, chopped
2 tsp. dried oregano
1 tsp. dried basil
3 cloves garlic, pressed or chopped
500g carton fat free cottage cheese
2 cups shredded low fat mozzerella cheese
quick spray of olive oil
Tips
If you want to use a different sauce, make sure you add something to thicken it a little, and add a bit of cayenne pepper to add spice. The bite from the sauce is a big part of what makes this lasagne delicious.
Directions
Cook noodles according to package directions, until almost done. Run under cold water and drain well.
Combine the sauce with the olives, vegetables and herbs.
Preheat oven to 400.
Spray large glass baking pan with a small amount of olive oil spray, then spread with a little bit of sauce. Dry remaining water off of drained lasagne noodles, then make 4 layers in this order: 4 noodles, sauce, cottage cheese, mozza cheese.
Cover pan with tin foil, then put on middle rack of preheated oven and bake for 50 minutes, but keep an eye on it and reduce heat if it starts to brown. Remove tin foil and bake for another 10 minutes. Remove from oven and let sit for 15-20 minutes before serving to let the lasagne set before cutting.
Serving Size: Makes 12 servings
Combine the sauce with the olives, vegetables and herbs.
Preheat oven to 400.
Spray large glass baking pan with a small amount of olive oil spray, then spread with a little bit of sauce. Dry remaining water off of drained lasagne noodles, then make 4 layers in this order: 4 noodles, sauce, cottage cheese, mozza cheese.
Cover pan with tin foil, then put on middle rack of preheated oven and bake for 50 minutes, but keep an eye on it and reduce heat if it starts to brown. Remove tin foil and bake for another 10 minutes. Remove from oven and let sit for 15-20 minutes before serving to let the lasagne set before cutting.
Serving Size: Makes 12 servings