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Recipe
Vegetable Lasagna Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2134g | |
| Calories 704 | |
| Calories from Fat 176 | 25% |
| Total Fat 20.05g | 25% |
| Saturated Fat 4.86g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 173mg | 58% |
| Sodium 3956mg | 165% |
| Potassium 5767mg | 165% |
| Total Carbs 104.71g | 28% |
| Dietary Fiber 25.5g | 85% |
| Sugars 61.04g | 41% |
| Protein 39.89g | 64% |
Ingredients Convert Measures
- 2 tbsp. Parmesan cheese
- 1 (10 ounce.) pkg. frzn minced spinach, thawed and liquid removed
- 1 (12 ounce.) carton 1 percent low fat cottage cheese
- 1 egg, beaten
- Vegetable cooking spray
- 2 teaspoon extra virgin olive oil
- 3/4 c. chopped onion
- 1 c. sliced mushrooms
- 2 cloves garlic, chopped
- 1 1/4 c. finely shredded part skim Mozzarella cheese
- 2 (14 1/2 ounce.) cans no salt added tomatoes, liquid removed and minced
- 1/4 c. chopped fresh parsley
- 1/4 c. burgundy or possibly other dry red wine
- 1/4 c. tomato paste
- 2 teaspoon dry whole basil
- 1 1/2 teaspoon dry whole oregano
- 1 teaspoon dark brown sugar
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 6 lasagna noodles, uncooked
- 5 c. thinly sliced zucchini
Directions
- Press spinach between paper towels. Combine spinach, cottage cheese and egg in medium bowl; stir well and set aside. Coat a large, non aluminum saucepan with cooking spray; add in oil, and place over medium high heat till warm. Add in onion and saute/fry 3 min or possibly till tender. Add in mushrooms and garlic, saute/fry 2 min more or possibly till mushrooms are tender. Add in tomatoes and parsley, red wine, tomato paste, basil, oregano, brown sugar, pepper and salt; stir well. Reduce heat and simmer, uncovered, 20 min. Remove tomato mix form heat, set aside.
- Coat a 12 x 8 x 2 inch baking dish with cooking spray. Spoon 1/3 of tomato mix into baking dish. Arrange three noodles lengthwise in a single layer over tomato mix; top with 1 1/4 c. spinach mix. Layer 2 1/2 c. zucchini over spinach and sprinkle with 1/2 c. Mozzarella cheese. Repeat layer; top with remaining tomato mix. Cover and chill 8 hrs. Bake at 350 degrees for 1 hour and 30 min. Uncover and sprinkle with remaining 1/4 c. Mozzarella cheese and Parmesan cheeses. Let stand 5 min before serving. Makes 6 servings.
