 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
|
Ingredients:
2 cups 1% fat cottage cheese |
1 (15 ounce) carton low-fat ricotta cheese |
2 tablespoons minced fresh parsley |
1 (26 ounce) jar meatless sauce |
9 uncooked lasagna noodles |
2 medium carrots, shredded |
1 1/2 cups broccoli florets |
4 ounces fresh mushrooms, sliced |
1 small zucchini, thinly sliced |
1 small summer squash, thinly sliced |
2 cups shredded part-skim mozzarella cheese |
Directions:
1. In a bowl combine the cottage cheese,ricotta and parsley.
2. Spread 1/2 cup spaghetti sauce in a 13x9x2-inch baking pan coated with non stick spray.
3. Top with noodles and a third of the cheese mixture.
4. Sprinkle with half of the carrots, broccoli, zucchini ans squash.
5. Top with remaining cheese.
6. Top with a third of the mozzarella.
7. Repeat layers of noodles, cheese mixture, vegetables, sauce and mozzarella.
8. Cover and bake at 350°F for 45 minutes.
9. Uncover bake 15 more minutes or until noodles are tender.
10. let stand 15 minutes before cutting.
|
|