Main Dishescarriesexperimentalkitchen
Low Fat Vegetable Lasagna
Low Fat Vegetable Lasagna made with reduced fat cottage and mozzarella cheeses, zucchini, spinach, carrots and crushed tomatoes.
👥 12 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 15 min🔥 Cook: 45 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- oven
📝 Preparation Steps
1
Bring a large pot of water to a boil, add some salt and cook the lasagna sheets until they are al dente. Drain the water.
2
In a large bowl, combine the cottage cheese, 1 c. mozzarella cheese, egg, 1 tbsp. parsley, zucchini, spinach, carrots and 1 can of the crushed tomatoes. Mix well.
large egg1shredded zucchini2 cupsshredded carrots1 cup
3
Preheat oven to 350 degrees F.
4
Using a 9"x13" oven safe dish, ladle a thin layer of the crushed tomatoes on the bottom, place 5 lasagna sheets on top of the sauce; then spread the vegetable mixture on top of the noodles. Continue layering four times until the top layer contains only the lasagna sheets.
5
Add a layer of the crushed tomatoes; then sprinkle with the remaining 1 c. of mozzarella cheese and 1 tbsp. parsley.
6
Bake for ⏱️ 45 minutes; then remove from oven and allow to cool ⏱️ 10 minutes; then cut into 12 pieces.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...