Vegetable Lasagna

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

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 9×13 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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