Micro Low Cal Vegetable Lasagna Recipe
Servings: 6
Ingredients
- 4 ounce. lasagna noodles, cooked
- 10 ounce. pkg. frzn spinach
- 8 ounce. carton low fat cottage cheese
- 1 c. mozzarella cheese, shredded
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 3/4 teaspoon basil
- 1 egg, lightly mixed
- 1 zucchini, thinly sliced
- 1 carrot, shredded
- 5 fresh mushrooms, sliced
- 1 onion, minced
- 1 tomato, sliced
- 8 ounce. can tomato puree or possibly 1 c. spaghetti sauce
- 1/2 c. grated Parmesan cheese
Directions
- Need an 11 x 7 inch glass casserole dish. Put spinach in a 2 qt casserole. Microwave on high (100 percent power) till defrosted; 4 to 5 min. Drain. Stir cottage cheese, mozzarella, garlic, oregano, basil and egg into spinach. Spread over noodles. Layer with noodles, zucchini, carrot, mushrooms, onion and tomato. Drizzle with tomato puree and Parmesan cheese. Cover with plastic wrap, vented. Microwave on medium (50 percent power) till vegetables are tender, 15 to 17 min. let stand covered, 5 - 10 min, to finish cooking.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 6 servings | |
| Calories 297 | |
| Calories from Fat 78 | 26% |
| Total Fat 8.87g | 11% |
| Saturated Fat 4.24g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 957mg | 40% |
| Potassium 1119mg | 32% |
| Total Carbs 36.25g | 10% |
| Dietary Fiber 6.0g | 20% |
| Sugars 11.58g | 8% |
| Protein 21.32g | 34% |
