Vegetable lasagna

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 299.5

Total Fat: 10.0 g
Cholesterol: 78.3 mg
Sodium: 905.7 mg
Total Carbs: 27.7 g
Dietary Fiber: 6.9 g
Protein: 26.9 g

View full nutritional breakdown of Vegetable lasagna calories by ingredient

Introduction

No pasta and no meat in this recipe No pasta and no meat in this recipe

Minutes to Prepare: 60

Minutes to Cook: 60

Number of Servings: 4

Ingredients

1 small eggplant, sliced thinly the long way

1 med zucchini, sliced thinly, the long way

1 cup fresh spinach

1 can stewed tomatoes (14 oz)

1 large slice onion

1 clove garlic

1/4 c tomato sauce

1/4 c tomato soup

1 c. nonfat cottage cheese

1/2 c 1% cottage cheese

1/4 c ricotta cheese

3 Tlb grated parmesan cheese

1 c Sargento 2% lowfat Italian 4 cheese blend

1 tsp oregano

2 tsp basil

3 Tlb dried parsley or 1/4 c. fresh, chopped

dash celery salt

1/4 tsp black pepper

1 egg

Directions

Blend tomatoes, onion, garlic in blender until smooth. Pour into skillet and add tomato sauce and soup (could skip the soup and double the sauce, but I like the flavor), 1 tsp grated parmesan, and all spices except 2 Tlb parsley.
Simmer until thickened, approx. 30 minutes. I added a scoop of my microwave ratatouille to make the sauce chunkier.
Beat egg and add cottage cheeses, ricotta, 2 Tlb grated parmesan, and remaining parsley. Add a dash of black pepper.
spray a 9" square pan with nostick spray. Cover bottom of pan with 1 layer each of eggplant, zucchini and spinach. spread 1/2 the cottage cheese mixture over the vegetables, sprinkle with 1/2 c Italian cheese blend and 1 tsp grated parmesan and cover with half the sauce.
Repeat layers. Bake in 350 degree oven 1 hour.
Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CSR2388.