Vegetable Lasagna

Name: Vegetable Lasagna
Ingredients: 1 (14 1/2-ounce) can stewed tomatoes, undrained; 1 1/2 cups fat-free, no-salt-added pasta sauce; 2 cups fat-free cottage cheese; 1/2 cup grated Parmesan cheese; 1/4 teaspoon pepper; Cooking spray; 9 uncooked lasagna noodles; 3 zucchini, trimmed and shredded; 6 (1-ounce) slices provolone cheese, cut into strips

9 ingredients

5 steps

Ingredients

1 (14 1/2-ounce) can stewed tomatoes, undrained
1 1/2 cups fat-free, no-salt-added pasta sauce
2 cups fat-free cottage cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper
Cooking spray
9 uncooked lasagna noodles
3 zucchini, trimmed and shredded
6 (1-ounce) slices provolone cheese, cut into strips

Directions

1

Preheat oven to 350°.
2

Combine tomatoes and pasta sauce; stir well. Combine cottage cheese, Parmesan cheese, and pepper; stir well.
3

Spoon one-third tomato mixture into bottom of a 13- x 9-inch baking dish coated with cooking spray. Place 3 noodles over tomato mixture; top with one-third zucchini and one-third cheese mixture. Top with 2 slices provolone. Repeat layers twice with remaining ingredients.
4

Cover and bake at 350° for 45 minutes. Uncover, and bake 15 additional minutes. Let stand 15 minutes before serving.
5

Tip: This recipe saves you a little time because you assemble it with uncooked noodles. To make ahead, cover and refrigerate unbaked lasagna. Bring to room temperature, and bake as directed.