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Vegetable Lasagna




Source of Recipe


Health Discovery


List of Ingredients




16 oz. Broccoli
16 oz. Cauliflower
2 Tbsp Parmesan cheese
2 Tbsp fresh parsley, chopped
1 cup onion, chopped
2 medium zucchini, sliced
1 cup sliced mushrooms
9 cooked lasagna noodles* (cooked without adding salt or oil)
1 1/2 cups (about 3) carrots, coarsely shredded
1 (26 oz.) jar prepared spaghetti sauce**
2 tsp. garlic, minced
1 cup fat-free mozzarella cheese
1 cup non-fat ricotta or cottage cheese
1 cup part skim mozzarella cheese
1/2 cup egg substitute

Recipe



Combine frozen vegetables with garlic and microwave 10 minutes or until tender. Drain Coat a non-stick pan with cooking spray. Place over medium heat and sauté mushrooms, zucchini and onion about 5 minutes. Add carrots; cook 3 minutes more. Stir in cottage cheese, egg substitute, Parmesan cheese and parsley. Arrange 3 lasagna noodles in a single layer in 13x9 inch pan. Top with 1/3 of the vegetables, 1/3 of the spaghetti sauce and 1/3 of the cheese. Repeat layers, cover with foil and bake at 350° for 50 minutes. Remove foil and bake 10 minutes more. Let stand 15 minutes before serving.

*Use whole wheat lasagna noodles to increase fiber.

**Use a spaghetti sauce lower in fat such as Healthy Choice or Ragu Light.

Yield: 8 serving
5 POINTS per serving