Vegetable Lasagna

Name: Vegetable Lasagna
Ingredients: 16 ounces broccoli; 16 ounces cauliflower; 2 tablespoons parmesan cheese; 2 tablespoons fresh parsley, chopped; 1 cup onion, chopped; 2 medium zucchini, sliced; 1 cup sliced mushrooms; 9 cooked lasagna noodles (cooked without adding salt or oil); 1 1/2 cups carrots, coarsely shredded (about 3); 1 (26 ounce) jar healthy choice spaghetti sauce; 2 teaspoons garlic, minced; 1 cup fat free mozzarella cheese; 1 cup fat-free ricotta cheese or 1 cup cottage cheese; 1 cup part-skim mozzarella cheese; 1/2 cup egg substitute

15 ingredients

10 steps

Ingredients

16 ounces broccoli
16 ounces cauliflower
2 tablespoons parmesan cheese
2 tablespoons fresh parsley, chopped
1 cup onion, chopped
2 medium zucchini, sliced
1 cup sliced mushrooms
9 cooked lasagna noodles (cooked without adding salt or oil)
1 1/2 cups carrots, coarsely shredded (about 3)
1 (26 ounce) jar healthy choice spaghetti sauce
2 teaspoons garlic, minced
1 cup fat free mozzarella cheese
1 cup fat-free ricotta cheese or 1 cup cottage cheese
1 cup part-skim mozzarella cheese
1/2 cup egg substitute

Directions

1

Combine frozen vegetables with garlic and microwave 10 minutes or until tender.
2

Drain Coat a non-stick pan with cooking spray.
3

Place over medium heat and saute mushrooms, zucchini and onion about 5 minutes.
4

Add carrots; cook 3 minutes more.
5

Stir in cottage cheese, egg substitute, Parmesan cheese and parsley.
6

Arrange 3 lasagna noodles in a single layer in 13x9 inch pan.
7

Top with 1/3 of the vegetables, 1/3 of the spaghetti sauce and 1/3 of the cheese.
8

Repeat layers, cover with foil and bake at 350° for 50 minutes.
9

Remove foil and bake 10 minutes more.
10

Let stand 15 minutes before serving.