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Thread: Vegetable Lasagna ~ 4 Points

  1. #1


    I made this for dinner this weekend and it was very tasty. Mine did come out a little salty and I think that it was the tomato sauce that I used, so I would get a low-salt version, if possible....

    Vegetable Lasagna

    9 lasagna noodles
    2 cans tomato sauce
    1 tablespoon minced garlic
    1/4 teaspoon dried oregano
    1 10-ounce package frozen chopped broccoli, thawed and pressed of liquid
    1 cup shredded carrots
    2 cups lowfat cottage cheese
    1/4 cup grated parmesan cheese
    1 cup shredded lowfat mozzarella cheese

    Boil lasagna noodles until barely cooked.

    Preheat oven to 350 degrees.

    Spray a 9x13 pan with olive oil spray. In one bowl mix tomato sauce, oregano and garlic. In a second bowl mash cottage cheese and add broccoli, carrots and parmesan cheese.

    After noodles are drained and slightly cooled, spread approximately 1/2 cup of sauce in bottom of pan. Layer 3 noodles on sauce, spread half of broccoli cheese mixture on noodles, and top with 1/2 cup sauce. Once gain layer 3 noodles and the other half of the broccoli cheese mixture, topping with 1/2 cup of sauce. Top it off with the last 3 noodles and the last of the sauce.

    Sprinkle with mozzarella and bake about 45 minutes, or until bubbly.

    Cool 10-20 minutes before serving.

    Serves 8

    SW/CW/WW Goal (PG TBD)

  2. #2
    Join Date
    Nov 2001
    calgary, AB, Canada


    This sounds really good. I may try making it and freezing for lunches at work. Thanks.

  3. #3
    stickchick2b Guest


    [img]smile.gif[/img] I can't wait to try this thanks for posting it!!

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