Veggie Lasagna
Ingredients:
Directions:
Combine veggies (zucchini through onion) in a large saucepan w/ some water. Bring to a boil, cover, reduce heat and simmer for 10 minutes (until veggies are tender). Drain well.
Meanwhile, combine canned tomatoes, sauce and paste in a medium saucepan. Add basil, garlic, salt & pepper. Simmer for 20 minutes.
In a medium bowl combine cream cheese, cottage cheese, basil and eggs. Stir until combined.
To assemle, put 1/3 of spaghetti sauce in bottom of 13x9 pan. Layer 4 uncooked lasagna noodles, followed by 1/2 of cream cheese mixture, 1/2 of veggies, 1/3 sauce, 6 slices of provolone and 1 cup shredded mozzarella. Put another 4 noodles and repeat layers ending with provolone cheese and mozzarela. Along sides of pan pour the 1/4 cup water (this will help the noodles cook.
Cook at 350º for 35 minutes. Remove from oven and let set for 10 minutes before serving.
- 4 small zucchini, thinly sliced
- 1 cup thinly sliced carrot
- 1 cup thinly sliced mushrooms
- 1 green pepper diced
- 1 medium onion diced
- 1 can (14 oz) petite diced tomatoes
- 1 can tomato sauce
- 1 small can tomato paste
- 1 Tbls dried basil (1/4 cup fresh basil)
- 2 cloves garlic, crushed or minced
- 1 tsp sea salt
- 1/4 tsp fresh ground pepper
- 1 (8 oz) package low-fat cream cheese, softened
- 3/4 cup nonfat cottage cheese
- 1 tsp bail
- 1 egg, lightly beaten
- 8 lasagna noodles
- 12 slices provolone
- 2 cups shredded mozzarella
- 1/4 cup water
Directions:
Combine veggies (zucchini through onion) in a large saucepan w/ some water. Bring to a boil, cover, reduce heat and simmer for 10 minutes (until veggies are tender). Drain well.
Meanwhile, combine canned tomatoes, sauce and paste in a medium saucepan. Add basil, garlic, salt & pepper. Simmer for 20 minutes.
In a medium bowl combine cream cheese, cottage cheese, basil and eggs. Stir until combined.
To assemle, put 1/3 of spaghetti sauce in bottom of 13x9 pan. Layer 4 uncooked lasagna noodles, followed by 1/2 of cream cheese mixture, 1/2 of veggies, 1/3 sauce, 6 slices of provolone and 1 cup shredded mozzarella. Put another 4 noodles and repeat layers ending with provolone cheese and mozzarela. Along sides of pan pour the 1/4 cup water (this will help the noodles cook.
Cook at 350º for 35 minutes. Remove from oven and let set for 10 minutes before serving.