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Fresh Vegetable Lasagna




Source of Recipe


*


Recipe Introduction


servings 8
points 6


List of Ingredients




8 ounces uncooked lasagna noodles
1 package (10 ounces) frozen chopped spinach, thawed and patted dry
1 cup shredded carrots
1/2 cup sliced green onions
1/2 cup sliced red bell pepper
1/4 cup chopped fresh parsley
1/2 teaspoon black pepper
1-1/2 cups low-fat (1%) cottage cheese
1 cup buttermilk
1/2 cup plain fat-free yogurt
2 egg whites
1 cup sliced mushrooms
1 can (14 ounces) artichoke hearts, rinsed, drained and chopped
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup freshly grated Parmesan cheese

Recipe



1. Cook pasta according to package directions, omitting salt. Drain. Rinse under cold water; drain well. Set aside.

2. Preheat oven to 375°F. Combine spinach, carrots, green onions, bell pepper, parsley and black pepper in large bowl. Set aside.

3. Combine cottage cheese, buttermilk, yogurt and egg whites in food processor or blender. Cover; process until smooth.

4. Spray 13×9-inch baking pan with nonstick cooking spray. Arrange a third of lasagna noodles in bottom of pan. Spread with half of cottage cheese mixture, half of vegetable mixture, half of mushrooms, half of artichokes and 3/4 cup mozzarella. Repeat layers, ending with noodles. Sprinkle with remaining 1/2 cup mozzarella and Parmesan.

5. Cover and bake 30 minutes. Remove cover; continue baking 20 minutes or until bubbly and heated through. Let stand 10 minutes before cutting into 8 wedges to serve.



Nutrients per Serving
(1 piece lasagna)
Calories 287
Calories from Fat 22 %
Total Fat 7 g
Saturated Fat 4 g
Cholesterol 22 mg
Carbohydrate 33 g
Fiber 3 g
Protein 23 g
Sodium 568 mg