Fresh Vegetable Lasagna Recipe
Servings: 8
Ingredients
- 8 ounce uncooked lasagna noodles
- 1 pkt frzn minced spinach - (10 ounce) thawed, well liquid removed
- 1 c. shredded carrots
- 1/2 c. sliced green onions
- 1/2 c. sliced red bell pepper
- 1/4 c. minced fresh parsley
- 1/2 tsp freshly-grnd black pepper
- 1 1/2 c. low-fat cottage cheese
- 1 c. buttermilk
- 1/2 c. plain nonfat yogurt
- 2 x egg whites
- 1 c. sliced mushrooms
- 1 can artichoke hearts - (14 ounce) liquid removed, minced
- 8 ounce shredded part-skim mozzarella cheese (2 c.)
- 1/4 c. freshly-grated Parmesan cheese
Directions
- Cook pasta according to package directions, omitting salt. Drain. Rinse under cool water; drain well. Set aside.
- Preheat oven to 375 degrees.
- Pat spinach with paper towels to remove excess moisture. Combine spinach, carrots, green onions, bell pepper, parsley and black pepper in large bowl. Set aside.
- Combine cottage cheese, buttermilk, yogurt and egg whites in food processor or possibly blender; process till smooth.
- Spray 13- by 9-inch baking pan with nonstick cooking spray. Arrange a third of lasagna noodles in bottom of pan. Spread with half each of cottage cheese mix, vegetable mix, mushrooms, artichokes and mozzarella. Repeat layers, ending with noodles. Sprinkle with Parmesan.
- Cover and bake 30 min. Remove cover; continue baking 20 min or possibly till bubbly and heated through. Let stand 10 min before serving.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 8 servings | |
| Calories 178 | |
| Calories from Fat 20 | 11% |
| Total Fat 2.36g | 3% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 197mg | 8% |
| Potassium 295mg | 8% |
| Total Carbs 28.1g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.72g | 4% |
| Protein 11.03g | 18% |
