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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Vegetarian Ingredients:
12 ounces low fat cottage cheese |
1 1/2 cups prego spaghetti sauce |
1 cup asparagus, cut up |
1/2 cup sliced mushrooms |
1/2 cup chopped onion |
2 garlic cloves |
1 cup sliced zucchini |
8 ounces lasagna noodles |
1 cup shredded mozzarella cheese |
1/2 cup low fat cheddar cheese |
Directions:
1. In a non stick skillet sprayed with cooking spray, stir fry the vetgetables until crisp tender, then add the spaghetti sauce and simmer 10 minutes.
2. While simmering cook lasagna noodles until done. Drain and rinse with cold water (for easy handeling).
3. Put a little sauce in the bottom of a 9x13 inch baking pan coated with cooking spray and layer ingredients, starting with the noodles, cottage cheese, sauce then shredded cheese. Bake covered at 350 degrees for about 30 minutes.
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