Vegetable Lasagna Recipe
Servings: 6
Ingredients
- 24 ounce. low fat cottage cheese
- 2 c. low fat Mozzarella cheese
- 9 uncooked lasagna noodles
- 1 egg
- 1 (10 ounce.) pkg. frzn vegetables
- 1 jar spaghetti sauce
- Oregano to taste
- Pepper to taste
- Parmesan cheese
Directions
- Slightly defrost vegetables. Mix all cheeses (except Parmesan), egg, vegetables and seasonings. Cover bottom of 13x9 pan with sauce. Place 1 layer of noodles on top of sauce, then add in 1/3 of cheese mix.
- Keep layering and finish with sauce. Sprinkle Parmesan cheese on top of sauce. Cover with aluminum foil. Allow to sit out for 30 min. Cook 45 min at 350 degrees.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 6 servings | |
| Calories 271 | |
| Calories from Fat 106 | 39% |
| Total Fat 11.87g | 15% |
| Saturated Fat 5.63g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 693mg | 29% |
| Potassium 308mg | 9% |
| Total Carbs 14.94g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.33g | 4% |
| Protein 26.07g | 42% |
