Veggie Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 250.0
  • Total Fat: 7.1 g
  • Cholesterol: 134.3 mg
  • Sodium: 352.1 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 4.4 g
  • Protein: 14.3 g

View full nutritional breakdown of Veggie Lasagna calories by ingredient
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Number of Servings: 8

Ingredients

    Eggplant, fresh, 1 eggplant, peeled (small)
    Zucchini, 2 cup, sliced
    Pasta, Lasagna Noodles, 8 oz
    Red Ripe Tomatoes, 1 cup cherry tomatoes
    Tomato Sauce, 1 cup
    Garlic, 1 clove
    Onions, raw, 1 cup, chopped
    Basil, 5 leaves
    Oregano, ground, 1 tbsp
    Pepper, black, 1 tsp
    Cottage Cheese, 1% Milkfat, 1 cup (not packed)
    Egg, fresh, 1 cup (4.86 large eggs)
    Mozzarella Cheese, part skim milk, 2 oz
    Extra Virgin Olive Oil, 1 tbsp

Directions

Place olive oil in skillet and saute onion, garlic, basil, oregano, cherry tomatoes (cut in half) until onions are almost transparent. Add tomatoe sauce and let simmer while you prepare lasagna noodles according to package directions. Combine cottage cheese and egg in bowl. Spray 8 in square glass baking dish with non stick spray. When noodles are cooked drain. Start to layer beginning with noodles and alternating them with a layer of sauce, zucchini, eggplant and cottage cheese mixture. End with layer of noodles topped with sauce. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil, top with shredded mozzarella andreturn to oven for about five minutes. Let cool for about ten minutes befor serving. Cut into eight equal parts.

Number of Servings: 8

Recipe submitted by SparkPeople user GRACEFULAGER.

TAGS:  Fish | Dinner | Fish Dinner |

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