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Vegetable Lasagna

Vegetable Lasagna

recipe ingredients
9 lasagna noodles
2 cans tomato sauce
1 tablespoon minced garlic
1/4 teaspoon dried oregano
1 10-ounce package frozen chopped broccoli, thawed and pressed of liquid
1 cup shredded carrots
2 cups lowfat cottage cheese
1/4 cup grated parmesan cheese
1 cup shredded lowfat mozzarella cheese

recipe directions
Boil lasagna noodles until barely cooked. Preheat oven to 350 degrees. Spray a 9x13 pan with olive oil spray. In one bowl mix tomato sauce, oregano and garlic. In a second bowl mash cottage cheese and add broccoli, carrots and parmesan cheese. After noodles are drained and slightly cooled, spread approximately 1/2 cup of sauce in bottom of pan. Layer 3 noodles on sauce, spread half of broccoli cheese mixture on noodles, and top with 1/2 cup sauce. Once gain layer 3 noodles and the other half of the broccoli cheese mixture, topping with 1/2 cup of sauce. Top it off with the last 3 noodles and the last of the sauce. Sprinkle with mozzarella and bake about 45 minutes, or until bubbly. Cool 10-20 minutes before serving.

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Serves: 8 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
237 3 1.5 18 3.5 777 35 4
  • Beth Anne

    This is GREAT! Always a favorite at family parties and pot lucks!

  • Penny

    This recipe is fabulous! I have made it many times for lots of friends and it always receives rave reviews …. and surprise that it’s so healthy

  • Stevie Shea

    SO EASY TO MAKE! You just throw the ingredients together and shove it into the oven. I substituted wheat lasagne noodles and they tasted excellent- however, the sauce ended up a bit runny (although I had made sure the noodles were dry). Next time I might try tomato paste instead of sauce.

  • Cynthia

    This recipe wasn’t great at all. The lazagna seemed to be all noodles and nothing in between. Maybe adding some spinach to it would be better?

  • paula

    Great recipe. I added more veggies to beef it up, chopped spinach and fresh mushrooms, and a little cheese on each layer and it was really good.

  • Janet A. Meyer

    I made this recipe and it is wonderful for anyone who is trying to lose weight. Nice portions. Keeps you filled up.

  • Aisha

    This recipe is hard to beleive. It was downright delicious. I never dreamed that on a diet I would actually eat good lasange again! One serving was almost to much to eat. And because this recipe was so quick and easy to make it will probably be on my table weekly!

  • brandy

    this was really very good. I was quite impressed. I browned ground turkey breast instead of beef and made a meat sauce w/ onion powder, oregano and parsley. It was awesome. Don’t even miss the beef. I also used oven ready noodles and fat free Kraft mozerella. Major major YUMMO!

  • Carol

    I made this and it was GREAT but not a big fan of carrot. I made again and substituted spinach and left out the carrot. Really hard to believe lowfat

  • Courtney

    I am NOT a person who cooks, and I made this quick and easy! It was yummy, and portions are a lot bigger than I expected. I used wheat pasta, 1 and 1/2 cans of tomato sauce and 1 can of tomato paste (to thicken the sauce), fat free mozarella, and minced the veggies rather than have big chunks of them. I was amazed at myself for making a meal in the first place, but then when it turned out to be delicious I was floored! The only thing I’ll change when I make this next time (there will be many next times) is I will buy fresh broccoli and cut the stems off and boil or steam then chop up just the “trees”. I, personally, don’t like the texture of the stalk part of broccoli!

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