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):
Total Fat: 5
Saturated Fat: 2
Good for You