Layered Vegetable Lasagna

  1. Combine spinach, cottage cheese, and egg substitute in a medium bowl; stir well, and set aside.
  2. Heat oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes or until tender. Add mushrooms and garlic; saute 2 minutes or until mushrooms are tender. Add tomatoes and next 7 ingredients; stir well. Reduce heat, and simmer, uncovered, 20 minutes. Remove tomato mixture from heat; set aside.
  3. Coat a 13 x 9-inch baking dish with cooking spray. Spoon one-third of tomato mixture into baking dish. Arrange 3 uncooked noodles lengthwise in a single layer over tomato mixture; top with 1 1/4 cups spinach mixture. Layer 2 1/2 cups zucchini over spinach; sprinkle with 1/2 cup mozzarella cheese. Repeat layers; top with remaining tomato mixture. Cover and chill 8 hours.
  4. Preheat oven to 350u0b0.
  5. Remove lasagna from refrigerator; bake, covered, at 350u0b0 for 1 hour and 30 minutes. Uncover; sprinkle with 1/2 cup mozzarella cheese and Parmesan cheese. Cover; let stand 5 minutes before serving.
  6. carbo rating: 25

cottage cheese, egg substitute, olive oil, onion, mushrooms, garlic, salt, fresh parsley, red wine, nosalt, basil, oregano, pepper, salt, cooking spray, whole wheat lasagna noodles, zucchini, mozzarella cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/layered-vegetable-lasagna (may not work)

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