 |
Vegetable
Lasagna |
|
|
10
Servings |
| Amount: |
Ingredients: |
| 2
lbs. |
Whole-wheat
lasagna noodles |
| 2
lbs. |
Fat
free cottage cheese |
| 1 c.
|
Fat
free Parmesan cheese or soy cheese alternative |
| 1 T. |
Garlic,
chopped |
| 1 T. |
Basil,
chopped |
| Salt
& Pepper |
|
| 3
oz. |
Egg
substitute |
| 1
lb. |
Broccoli,
chopped in small florets |
| 1/2
lb. |
Carrots,
shredded |
| 3 c. |
Fresh
spinach, chopped |
| 1-5
oz. package |
Veggie
Shreds |
| 4 c. |
Tomato
sauce |
| Cook
lasagna noodles in boiling water until al dente, cool and set aside.
Combine cottage cheese, Parmesan cheese, garlic, basil, salt, pepper, and
egg substitute in mixing bowl and mix until smooth. Add vegetables
to mixture, and continue to mix thoroughly. |
| Lightly
spray an 8 x 6-inch baking dish with cooking spray. Line bottom of
pan with lasagna noodles and place 1/2 of cheese and vegetable mixture on
top of noodles. Cover cheese mixture with 2 cups tomato sauce.
Repeat layer of noodles and rest of cheese mixture. Top with layer
of noodles, remaining tomato sauce and Veggie Shreds. Cover with
foil and bake in oven for 1 hour and 15 minutes at 350 degrees. |