Vegetable Lasagna

Name: Vegetable Lasagna
Ingredients: 4 c. thawed frozen spinach; 3 c. sliced zucchini; 3 c. nonfat unsalted cottage cheese; 2 c. sliced mushrooms; 1/4 c. finely grated Parmesan cheese; 3 1/2 c. low-sodium tomato sauce; 9 cooked lasagna noodles; 4 1/2 oz. grated part skim Mozzarella; 2 c. finely grated carrots; 1 c. chopped onions; 2 eggs, lightly beaten

11 ingredients

5 steps

Ingredients

4 c. thawed frozen spinach
3 c. sliced zucchini
3 c. nonfat unsalted cottage cheese
2 c. sliced mushrooms
1/4 c. finely grated Parmesan cheese
3 1/2 c. low-sodium tomato sauce
9 cooked lasagna noodles
4 1/2 oz. grated part skim Mozzarella
2 c. finely grated carrots
1 c. chopped onions
2 eggs, lightly beaten

Directions

1

Preheat oven to 350°.
2

Spray a 9 x 13-inch pan with nonstick cooking spray.
3

In large bowl, combine spinach, zucchini, cottage cheese, mushrooms, carrots, onions, eggs and Parmesan cheese.
4

Mix well.
5

Set aside.