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Vegetable Lasagna
Vegetable Lasagna

Category: Main Dish | Serves: 12

(216 ratings)

Nutrition Information:
Calories: 297
Protein: 20 g
Carbs: 45 g
Fat: 5 g
Saturated Fat: 2 g
Sodium: 747 mg
Fiber: 4 g

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Try vegetarian lasagna for a change of pace and instantly add more veggies to your day! Use no salt added tomato sauce to lower sodium.
Ingredients:
1 lb lasagna noodles (18 each)
1 Tbsp olive oil
3/4 cup sliced fresh zucchini
1/2 cup sliced fresh mushrooms
1/3 cup diced onions
1 Tbsp plus 1 tsp all-purpose flour
2 cups frozen broccoli pieces
3 cups tomato sauce
3/4 cup tomato paste
1 Tbsp plus 1 tsp oregano leaves
1/2 tsp garlic powder
3 1/4 cups lowfat cottage cheese, drained
1 Tbsp parsley flakes
1/2 tsp garlic powder
1/4 cup plus 2 Tbsp dry bread crumbs
2 Tbsp grated parmesan cheese
1 1/2 cups lowfat mozzarella cheese, shredded
1/4 cup grated parmesan cheese (optional)
Directions:
1 Preheat oven to 375 F.
2 In a large sauce pan, cook noodles in boiling water for 10-12 minutes until firm-tender. Drain and hold in cold water.
3 In a medium skillet, heat oil over medium heat until hot. Add zucchini, mushrooms, and onions and saute for 3 minutes until tender. Stir in flour and cook for 3 minutes. Do not brown. Remove from heat and set aside.
4 Add broccoli to boiling water and cook for 3 minutes until tender. Drain and rinse broccoli in cold water.
5 In a medium sauce pan, combine tomato sauce, paste, oregano, and garlic powder. Simmer uncovered, over low heat for 20 minutes.
6 Add sauteed vegetables and broccoli and stir to combine. Simmer for 10 minutes.
7 In a medium bowl, combine cottage cheese, parsley, garlic powder, and bread crumbs. Stir well to blend.
8 In a small bowl, combine 2 Tbsp parmesan cheese and mozzarella cheese. Spread 1/2 cup of vegetable sauce evenly in a lightly greased 13"x9"x2" baking pan.
9 Assembly (first layer): 6 lasagna noodles, half of cottage cheese mixture, 1-1/4 cups vegetable sauce, half of parmesan-mozzarella cheese mixture.
10 Second layer: Repeat first layer, using remainder of cottage cheese mixture and parmesan-mozzarella mixture.
11 Third layer: Top with 6 lasagna noodles and remainder of vegetable sauce Sprinkle the rest of the parmesan cheese (optional) over assembled lasagna. Cover with foil. Bake for 60 minutes until bubbling.
12 Remove from oven and allow lasagna to sit for 15 minutes before serving. Cut lasagna into 12 pieces (3 x 4).
13 ENJOY!

Ratings & Reviews
(216 ratings)
I can`t wait to try this!
Reviewed By:
I want to try this, it has everything I love in it! I can make it for me then cut into serving sizes and then make my ...
Feb 01, 2009
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