Low Fat Vegetable Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups broccoli flowerets 1 cup thinly sliced zucchini 1 cup thinly sliced yellow squash 1 cup thinly sliced carrot Vegetable cooking spray 1 1/2 cup thinly sliced fresh mushrooms 1 cup chopped onion (optional) 3 cups favorite tomato sauce 1 cup chopped tomatoes 1 (16 oz.) carton low-fat or fat-free cottage cheese 1/2 cup frozen egg substitue thawed 8 cooked lasagna noodles 1 cup (4oz.) mozzarella cheese
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Directions: |
Directions:1. Arrange first 4 ingredients in a vegetable steamer over boiling water. Cover and steam 4-5 min. or until crisp and tender. Set aside. 2. Coat a non-stick skillet with vegetable cooking spray. Saute mushrooms and onions over med-high heat until tender. Add to broccoli mixture. 3. Combine tomato sauce and chopped tomatoes with Cottage cheese and egg substitute in a bowl, stir well. 4. Coat a 13x9x2 inch baking dish with vegetable cooking spray and spread 1/2 cup tomato sauce mixture over bottom of dish. Place 4 lasagna noodles over sauce; top evenly with veggie mixture. Spoon cottage cheese mixture over veggies; top with remaining noodles and cover with sauces mixture. 5. Cover and bake at 350 degrees for 40 min. Uncover and sprinkle mozzarella cheese over top. Bake, uncovered, and additional 10 min. or until cheese melts. Let stand 10-15 minutes before serving.
*You may also substitute spinach for any of the veggies. Just thaw out one small box of frozen spinach. |
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Number Of
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Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:20-30 minutes. |
Personal
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Personal
Notes: This is for you Mom:)
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