Recipe
andyboner
Posts: 8
This is a recipe for a veggie lasagna. You can even prepare this vegetable lasagna ahead of time and refrigerate it until you're ready to cook. If you do, let the lasagna stand at room temperature for 20-30 minutes before placing it in the oven.
Ingredients:
Cooking spray
2 garlic clove, chopped
half of a medium yellow onion, chopped
4 mushrooms, sliced
2 celery stalk, chopped
1/2 bag of crinkle cut carots
3/4 medium zucchini, chopped
3/4 yellow squash, chopped
1 red pepper, chopped
Can of spaghetti sauce
3 cups of spinach salad leaves, roughly chopped
1.25 cups of 2% small curd cottage cheese
7 no-cook lasagna noodles
3/4 cup reduced fat shredded Italian style 5 cheese
Preparation:
Preheat oven to 375 degrees, and coat an 11 X 7-inch baking dish with nonstick cooking spray.
Boil carrots until tender. Sauté garlic for 1 minute with cooking spray, followed by remaining veggies except spinach. Gently sauté for 10 minutes until vegetables are softened. Add tomato sauce of your choice, I used Francisco Rinaldi - Traditional Tomato Sauce- No Salt Added . Bring to a boil, then reduce to a simmer for 10 minutes. Stir in spinach.
Spread a cup of sauce on the bottom of the baking dish. Top with 4 noodles, followed by layer of sauce, cottage cheese followed by remaining noodles and some cheese, rest of sauce then rest of cottage cheese. Top with mozzarella and bake for 30 minutes. Serves 9
Per Serving: Calories: 172 Sugar: 8 Fat: 4 Protein: 10 Sodium: 230 Carbs: 25
Ingredients:
Cooking spray
2 garlic clove, chopped
half of a medium yellow onion, chopped
4 mushrooms, sliced
2 celery stalk, chopped
1/2 bag of crinkle cut carots
3/4 medium zucchini, chopped
3/4 yellow squash, chopped
1 red pepper, chopped
Can of spaghetti sauce
3 cups of spinach salad leaves, roughly chopped
1.25 cups of 2% small curd cottage cheese
7 no-cook lasagna noodles
3/4 cup reduced fat shredded Italian style 5 cheese
Preparation:
Preheat oven to 375 degrees, and coat an 11 X 7-inch baking dish with nonstick cooking spray.
Boil carrots until tender. Sauté garlic for 1 minute with cooking spray, followed by remaining veggies except spinach. Gently sauté for 10 minutes until vegetables are softened. Add tomato sauce of your choice, I used Francisco Rinaldi - Traditional Tomato Sauce- No Salt Added . Bring to a boil, then reduce to a simmer for 10 minutes. Stir in spinach.
Spread a cup of sauce on the bottom of the baking dish. Top with 4 noodles, followed by layer of sauce, cottage cheese followed by remaining noodles and some cheese, rest of sauce then rest of cottage cheese. Top with mozzarella and bake for 30 minutes. Serves 9
Per Serving: Calories: 172 Sugar: 8 Fat: 4 Protein: 10 Sodium: 230 Carbs: 25
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