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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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People often tell me you can't call something 'lasagna' if it doesn't have meat. Then they try this dish and ask for the recipe, shares Kim Bender of Aurora, Colorado. Ingredients:
2 cups (16 ounces) 1% cottage cheese |
1 carton (15 ounces) reduced-fat ricotta cheese |
2 tablespoons minced fresh parsley |
1 jar (26 ounces) meatless spaghetti 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 yellow summer squash, thinly sliced |
2 cups fresh spinach |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles and a third of the cheese mixture. Sprinkle with half of the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce.
2. Arrange half of the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella.
3. Cover tightly and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until noodles are tender. Let stand for 15 minutes before cutting. Yield: 12 servings.
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