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

  1. 1
    In a bowl combine the cottage cheese,ricotta and parsley.
  2. 2
    Spread 1/2 cup spaghetti sauce in a 13x9x2-inch baking pan coated with non stick spray.
  3. 3
    Top with noodles and a third of the cheese mixture.
  4. 4
    Sprinkle with half of the carrots, broccoli, zucchini ans squash.
  5. 5
    Top with remaining cheese.
  6. 6
    Top with a third of the mozzarella.
  7. 7
    Repeat layers of noodles, cheese mixture, vegetables, sauce and mozzarella.
  8. 8
    Cover and bake at 350F for 45 minutes.
  9. 9
    Uncover bake 15 more minutes or until noodles are tender.
  10. 10
    let stand 15 minutes before cutting.

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