Vegetable Lasagna

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

Instructions:

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.

Recipe Health Review:

How Healthy is the Vegetable Lasagna Recipe?

Recipe makes: 8 servings.

Healthy eating information for 1 serving(s):

Watchful Nutrition
Calories: 301
Carbohydrates: 44
Total Fat: 5
Saturated Fat: 2
Cholesterol: 13
Sodium: 715
Sugar:
Good for You
Fiber: 6
Protein: 21
Weight Watchers
Points: 6
PointsPlus:8
SmartPoints: