All Veggie Lasagna

Name: All Veggie Lasagna
Ingredients: 2 cups 1% cottage cheese; 1 carton (15 ounces) reduced-fat ricotta cheese; 2 tablespoons minced fresh parsley; 1 jar (26 ounces) meatless spaghetti sauce; 9 uncooked lasagna noodles; 2 medium carrots, shredded; 1-1/2 cups broccoli florets; 4 ounces fresh mushrooms, sliced; 1 small zucchini, thinly sliced; 1 small yellow summer squash, thinly sliced; 2 cups fresh spinach; 2 cups shredded part-skim mozzarella cheese

12 ingredients

3 steps

Ingredients

2 cups 1% cottage cheese
1 carton (15 ounces) reduced-fat ricotta cheese
2 tablespoons minced fresh parsley
1 jar (26 ounces) meatless spaghetti sauce
9 uncooked lasagna noodles
2 medium carrots, shredded
1-1/2 cups broccoli florets
4 ounces fresh mushrooms, sliced
1 small zucchini, thinly sliced
1 small yellow summer squash, thinly sliced
2 cups fresh spinach
2 cups shredded part-skim mozzarella cheese

Directions

1

Preheat oven to 350°. In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles and a third of the cheese mixture. Sprinkle with half the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce.
2

Arrange half the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella.
3

Cover tightly and bake 45 minutes. Uncover; bake until noodles are tender, about 15 minutes longer. Let stand 15 minutes before cutting.