Vegetable Lasagna
This recipe is wonderful because I love all of the veggies. I can use a ton of them and feel full but not have all the added calories.
Vegetable Lasagna
2 tablespoons Olive Oil
½ cup diced onion
1 tablespoon chopped garlic
1 ½ tablespoon Italian Seasoning
½ tsp basil
1 tsp salt
1 tsp pepper
28 oz. can crushed tomatoes
14 oz. can chopped tomatoes
6 oz can tomato paste
12 lasagna noodles
4-6 cups Chopped Vegetables (peppers, squash, carrots, broccoli, mushrooms, cauliflower, etc.)
1-10 oz box chopped spinach, thawed and drained well
3 cups grated mozzarella cheese
16 oz skim cottage cheese
6 tablespoons grated Parmesan cheese
In 6 qt stockpot, sauté onion and garlic in oil until tender. Add seasonings, canned tomatoes and paste. Cover and simmer 40 minutes stirring occasionally. (This makes a great marinara sauce as well.)
Chop 4-6 cups assorted vegetables. I used yellow squash, onions, mushrooms and a bag of frozen vegetables (broccoli, cauliflower, carrot medley). Add chopped vegetables to sauce mixture the last 10 minutes and cook until vegetables are crisp tender. (If using frozen vegetables, thaw beforehand and only add the last few minutes.) Set sauce aside.
Boil 12 Lasagna noodles according to package directions. Drain and set aside. Drain spinach (press out excess water) and set aside. Spray bottom of 13 x 9” pan with cooking spray. Place 4 noodles across bottom of pan. Top with 1/3 of sauce/vegetable mixture. Spread 1/3 cottage cheese on top and spread evenly. Sprinkle with 1/3 Parmesan cheese. Top with 1/3 of mozzarella cheese. Spread entire box of spinach evenly over cheese. Repeat noodles, vegetable and cheeses 2 more times ending with mozzarella cheese on top. (I actually was only able to do this noodle process twice so I just made a smaller lasagna using and 8×8 pan and cooked it alongside the other dish.)
Bake at 350 degrees 30-40 minutes or until light brown on top and bubbling on sides. Let stand 10-15 minutes before serving. Serves 12
Nutritional Information: 284 Calories; 9g Fat (27.1% calories from fat); 19g Protein; 33g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 678mg Sodium.
