Veggie Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 209.8
- Total Fat: 5.4 g
- Cholesterol: 28.1 mg
- Sodium: 336.9 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 4.7 g
- Protein: 11.5 g
View full nutritional breakdown of Veggie Lasagna calories by ingredient
Number of Servings: 12
Ingredients
-
Carrots, raw, 1 cup, strips or slices
Zucchini, 1 cup, sliced
Peppers, sweet, red, raw, sliced, 1 cup
onion chopped - 1 cup
Garlic, 2 Tbls minced
Olive Oil, 1 Tblsp
Cottage Cheese 1% (rinsed), 2 cup
Egg, fresh, whole, raw, 1 large
Spinach, fresh, 2 cup
Tomato Sauce, 2 cup
Healthy Harvest Whole Wheat Blend Lasagna - 12 noodles - cooked as directed.
Mozzarella Cheese, part skim milk, 8 oz
Tips
You can substitute any veggies for the carrots, zucchini and peppers. Try broccoli stems, mushrooms, eggplant, etc. You can also substitute ricotta for the cottage cheese.
Directions
Sauté onion and garlic in oil. Add in veggies until tender.
Whisk egg into rinsed cottage cheese and add in spinach.
Pour a little sauce on bottom of 9x13 pan. Top with 4 cooked noodles, then 1/2 cottage cheese mixture, 1/2 veggies and 2/4 cup sauce. Repeat. Top with remaining sauce and mozzarella cheese.
Cover and bake for 40 minutes at 375 degrees. Remove foil and bake an additional 10 minutes.
Serving Size: 12 servings
Whisk egg into rinsed cottage cheese and add in spinach.
Pour a little sauce on bottom of 9x13 pan. Top with 4 cooked noodles, then 1/2 cottage cheese mixture, 1/2 veggies and 2/4 cup sauce. Repeat. Top with remaining sauce and mozzarella cheese.
Cover and bake for 40 minutes at 375 degrees. Remove foil and bake an additional 10 minutes.
Serving Size: 12 servings