Vegetable Lasagna(Less Calories)
- 4 c. fresh or frozen spinach
- 3 c. sliced zucchini
- 2 c. nonfat unsalted cottage cheese
- 2 c. sliced mushrooms
- 2 c. finely grated carrots
- 1 c. chopped onions
- 2 eggs, lightly beaten
- 1/4 c. grated Parmesan cheese
- 3 1/2 c. low sodium tomato sauce
- 9 cooked lasagna noodles
- 4 1/2 oz. grated part-skim Mozzarella cheese
- Preheat oven to 350u0b0.
- Spray a 13 x 9-inch pan with Pam.
- In large bowl, combine spinach, zucchini, cottage and Parmesan cheese, mushrooms, carrots, onions and eggs; stir to mix well. Set aside.
- In prepared pan, spread tomato sauce to cover bottom of pan; next place lasagna noodles over sauce, then spread half of the vegetable mixture over noodles.
- Repeat layering, ending with sauce.
- Cover with foil.
- Bake for 15 minutes.
- Uncover and top mixture with Mozzarella cheese; bake uncovered for 15 minutes or until cheese is melted.
- Let stand for 15 minutes before cutting. Serves 6.
frozen spinach, zucchini, nonfat unsalted cottage cheese, mushrooms, carrots, onions, eggs, parmesan cheese, tomato sauce, noodles, mozzarella cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=798071 (may not work)