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New Vegetable Lasagna

 

Delicious and cheesy vegetable lasagna!
25

Yield

12

servings

Prep

10

hrs

Cook

90

min

Ready

11

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

10 ounces spinach
thawed & drained, chopped
12 ounces cottage cheese (low-fat 1%)
2 each egg whites
beaten
*
2 teaspoons olive oil
¾ cup onions
minced
1 cup mushrooms
sliced
2 each garlic cloves
minced
29 ounces tomatoes
drained & chopped, canned
¼ cup parsley leaves
fresh, mined
¼ cup red wine
or burgendy, dry
*
¼ cup tomato paste
2 teaspoons basil
dried
*
1 ½ teaspoons oregano
dried
1 teaspoon brown sugar, dark
½ teaspoon black pepper
¼ teaspoon salt
6 each lasagna noodles
uncooked
*
5 cups zucchini
thinly sliced
1 ¼ cups mozzarella cheese
part-milk, skim
*
2 tablespoons Parmesan cheese

Directions

Press Spinach Between Paper Towels.

Combine Spinach, Cottage Cheese, and Egg Whites in A Medium Bowl.

Stir Well. Set Aside. Coat A Large, Nonaluminim Saucepan With Cooking Spray. Add Oil and Place Over Medium-High Heat Until Hot. Add Onion and Sauté 3 Min. OR Until Tender. Add Mushrooms and Garlic. Sauté 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper and Salt. Stir Well. Reduce Heat and Simmer Uncovered 20 Min. Remove Tomato Mixture From Heat. Set Aside. Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray. Spoon One Third Of Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single Layer Over Tomato Mixture. Top With 1¼ cup Spinach Mixture. Layer 2½ cup Zucchini Over Spinach. Sprinkle With ½ cup Mozzarella. Repeat Layers. Top With Remaining Tomato Mixture. Cover and Refrigerate 9 Hours. Bake Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover and Sprinkle With Remaining ¼ cup Mozzarella Cheese and Parmesan. Let Stand 5 Min. Before Serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 17913% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 101mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 12%
Sugars g
Protein 21g
Vitamin A 20% Vitamin C 33%
Calcium 8% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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