Ingredients: |
Ingredients: 2 cups 1% cottage cheese
16 ounce carton reduced or nonfat ricotta
2 TB minced fresh parsley
1 jar (26 ounces) meatless spaghetti sauce
9 uncooked lasagna noodles
2 medium carrots, shredded
1 and a half cups broccoli florets, cut small
4 ounces fresh mushrooms (I like shitake)
1 small zuchinni, thinly sliced
1 small yellow squash, thinly sliced
2 cups fresh spinach
8 ounces (2 cups) shredded part skim mozzarella
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Directions: |
Directions:In a bowl, combine cottage cheese, ricotta, and parsley. Spread 1/2 cup spaghetti sauce in a 13x9 baking dish coated with nonstick spray. Top w/three noodles and 1/3 of cheese mixture. Sprinkle with half the carrots, brocolli, mushrooms, zuchinni and squash. Top with 1/3 remaining sauce. Arrange half the spinach over the spaghetti sauce; sprinkle 1/3 of the mozerella. Repeat layers of noodles, cheese mixture, veggies, and sauce, spinach and mozerella. Top with remaining noodles, cheese mixture, sauce and mozerella. Cover tightly with foil and bake at 350º for 45 minutes . Uncover and bake another 15 minutes or until noodles are tender. Let stand 15 minutes before cutting. |
Personal
Notes: |
Personal
Notes: I like to find a sauce with a sundried tomato flavor. This is a low calorie recipe from one of my light cooking magazines. If split into 12 servings, this is 234 calories per serving. I usually add a little more mozerella and a couple of extra noodles. It still makes a light and very healthy dish. And when I do make it, I double the recipe and freeze one, because it's a pain to make!
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This recipe for Very Veggie Lasagna is from