Veggie Lasagna
11 ingredients
10 steps
Ingredients
- 2 cups 1% fat cottage cheese
- 1 (15 ounce) carton low-fat ricotta cheese
- 2 tablespoons minced fresh parsley
- 1 (26 ounce) jar meatless sauce
- 9 uncooked lasagna noodles
- 2 medium carrots, shredded
- 1 12 cups broccoli florets
- 4 ounces fresh mushrooms, sliced
- 1 small zucchini, thinly sliced
- 1 small summer squash, thinly sliced
- 2 cups shredded part-skim mozzarella cheese
Directions
-
1In a bowl combine the cottage cheese,ricotta and parsley.
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2Spread 1/2 cup spaghetti sauce in a 13x9x2-inch baking pan coated with non stick spray.
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3Top with noodles and a third of the cheese mixture.
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4Sprinkle with half of the carrots, broccoli, zucchini ans squash.
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5Top with remaining cheese.
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6Top with a third of the mozzarella.
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7Repeat layers of noodles, cheese mixture, vegetables, sauce and mozzarella.
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8Cover and bake at 350F for 45 minutes.
-
9Uncover bake 15 more minutes or until noodles are tender.
-
10let stand 15 minutes before cutting.
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