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Entree: Very Veggie Lasagna -12 -- e-w

Source of Recipe

Light & Tasty Annual Recipes 2002 – K. Bender, Aurora, CO
Very Veggie Lasagna -12 -- e-w
Serves: 12

2 c. (16-oz) 1% cottage cheese
1 15-oz. carton reduced-fat ricotta cheese
2 T. minced fresh parsley
1 26-oz. jar meatless spaghetti sauce
9 uncooked lasagna noodles

2 medium carrots, shredded
1-1/2 c. broccoli florets
4 oz. fresh mushrooms sliced
1 small zucchini, thinly sliced
1 small yellow summer squash, thinly sliced

2 c. fresh spinach
2 c. (8-oz.) shredded part-skim mozzarella cheese

In a bowl combine cottage cheese, ricotta and parsley. Spread 1/2 c. spaghetti sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top with 3 noodles and a third of the cheese mixture. Sprinkle with half of the next 5 vegetables. Top with 1/3 of the remaining sauce. Arrange half of the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella.

Cover tightly and bake at 350º for 45 minutes. Uncover; bake 15 minutes longer or until noodles are tender. Let stand for 15 minutes before cutting into 12 pieces.

One piece equals: 234 calories…7 gm fat (4 gm saturated)…26 mg cholesterol…572 mg sodium…25 gm carbohydrate…4 gm fiber…19 gm protein +++EXC: 2 lean meat…1-1/2 starch +++WWP: 4