Directions:
- Cook spaghetti according to package directions; drain and place in a large bowl. Add 1-1/2 cups spaghetti sauce; set aside. In a large nonstick skillet, saute the zucchini, celery, carrots, mushrooms and onion in oil until tender.
- Spread 1/2 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with half each of the spaghetti mixture, cottage cheese, vegetables and mozzarella cheese. Repeat layers. Cover with remaining sauce; sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.02 Kcal (657 kJ) | ||
| Calories from fat | 30.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 5% | |
|---|---|---|---|
| Cholesterol | 5.01mg | 2% | |
| Sodium | 118.68mg | 5% | |
| Potassium | 382.36mg | 8% | |
| Total Carbs | 24.04g | 8% | |
| Sugars | 2.82g | 11% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 7.81g | 16% | |
| Vitamin C | 15.7mg | 26% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 93.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 122.07 Kcal (511 kJ) | ||
| Calories from fat | 23.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 5% | |
|---|---|---|---|
| Cholesterol | 3.89mg | 2% | |
| Sodium | 92.26mg | 5% | |
| Potassium | 297.26mg | 8% | |
| Total Carbs | 18.69g | 8% | |
| Sugars | 2.2g | 11% | |
| Dietary Fiber | 1.65g | 9% | |
| Protein | 6.07g | 16% | |
| Vitamin C | 12.2mg | 26% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 7% | |
| Calcium | 72.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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