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Prep Time: 26 Minutes Cook Time: 50 Minutes |
Ready In: 76 Minutes Servings: 8 |
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Only 5 WW points. Ingredients:
16 ounces broccoli |
16 ounces cauliflower |
2 tablespoons parmesan cheese |
2 tablespoons fresh parsley, chopped |
1 cup onion, chopped |
2 medium zucchini, sliced |
1 cup sliced mushrooms |
9 cooked lasagna noodles (cooked without adding salt or oil) |
1 1/2 cups carrots, coarsely shredded (about 3) |
1 (26 ounce) jar healthy choice spaghetti sauce |
2 teaspoons garlic, minced |
1 cup fat free mozzarella cheese |
1 cup fat-free ricotta cheese or 1 cup cottage cheese |
1 cup part-skim mozzarella cheese |
1/2 cup egg substitute |
Directions:
1. Combine frozen vegetables with garlic and microwave 10 minutes or until tender.
2. Drain Coat a non-stick pan with cooking spray.
3. Place over medium heat and sauté mushrooms, zucchini and onion about 5 minutes.
4. Add carrots; cook 3 minutes more.
5. Stir in cottage cheese, egg substitute, Parmesan cheese and parsley.
6. Arrange 3 lasagna noodles in a single layer in 13x9 inch pan.
7. Top with 1/3 of the vegetables, 1/3 of the spaghetti sauce and 1/3 of the cheese.
8. Repeat layers, cover with foil and bake at 350° for 50 minutes.
9. Remove foil and bake 10 minutes more.
10. Let stand 15 minutes before serving.
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