Kathy's Vegetable Lasagna |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I created this recipe to be low fat but to still have taste and flavor. Only 6 grams of fat in the whole pan! (WW= 3 pts for 4 serving and 2 pts for 6 servings. The whole pan is only 12 pts!!) Hope you enjoy it! Ingredients:
1 (20 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
salt, to taste |
pepper, to taste |
garlic powder, to taste |
onion powder, to taste |
oregano, to taste |
thyme, to taste |
basil, to taste |
1 large eggplant, peeled and sliced thinly long ways |
3 small zucchini, sliced |
3 small yellow squash, sliced |
1 medium red bell pepper, sliced |
1 (9 ounce) bag fresh spinach |
1 (16 ounce) container low fat cottage cheese |
1 cup mozzarella cheese, shredded (kraft, fat-free) |
Directions:
1. SAUCE:.
2. Pour tomato sauce, tomato paste, salt, pepper, garlic powder, onion powder, oregano, thyme, and bail in a sauce pan.
3. Cook over medium to medium/low heat for 20 minutes, stirring occasionally.
4. Remove from heat when done.
5. LASAGNA:.
6. Preheat oven to 350 degrees Fahrenheit.
7. Spray an 8 x11. 5 lasagna pan with non-stick spray.
8. Place a little of the sauce on the bottom of pan.
9. Layer: 1/3 of eggplant, 1/2 of cottage cheese, 1/2 of zucchini, 1/2 of squash, 1/2 of spinach, 1/3 of remaining sauce.
10. Repeat Layers.
11. Top with remaining eggplant and sauce.
12. Cover with foil.
13. Bake for 45 to 50 minutes or until bubbly and vegetables feel soft.
14. Remove from oven.
15. Remove foil and top with Mozzarella cheese.
16. Bake until cheese has melted.
17. Remove from oven.
18. Let stand for 10 minutes.
19. Serve with salad.
20. Enjoy!
21. **I also sprinkle a little of each seasoning over each layer of veggies.
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