Luscious Vegetarian Lasagna
|Canned tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Tomato sauce||12 Ounce (1 Can)|
|Dried oregano leaves||1 Teaspoon, crushed|
|Dried basil leaves||1 Teaspoon, crushed|
|Black pepper||1 Dash|
|Onion||1 Large, chopped|
|Minced garlic||1 1⁄2 Teaspoon|
|Olive oil||2 Tablespoon|
|Zucchini||2 Small, chopped|
|Mushrooms||8 Ounce, sliced|
|Carrot||1 Large, chopped|
|Green pepper||1 , chopped|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|1% fat cottage cheese||2 Cup (32 tbs)|
|Grated parmesan cheese/Grated romano cheese||1 Cup (16 tbs)|
|Uncooked lasagna noodles||8 Ounce, cooked, rinsed and drained|
Simmer tomatoes with juice, tomato sauce, oregano, basil and black pepper in medium saucepan over low heat.
Cook and stir onion and garlic in hot oil in large skillet over medium-high heat until onion is golden.
Add zucchini, mushrooms, carrot and green pepper.
Cook and stir until vegetables are tender, 5 to 10 minutes.
Stir vegetables into tomato mixture; simmer 15 minutes.
Combine mozzarella, cottage and Parmesan cheeses in large bowl; blend well.
Spoon about 1 cup sauce in bottom of 12 x 8-inch pan.
Place a layer of noodles over sauce, then 1/2 of the cheese mixture and 1/2 of the remaining sauce.
Repeat layers of noodles, cheese mixture and sauce.
Bake in preheated 350°F.oven 30 to 45 minutes or until bubbly.
Let stand 10 minutes.
Garnish with parsley.
Serving size: Complete recipe
Calories 2702 Calories from Fat 901
% Daily Value*
Total Fat 102 g156.8%
Saturated Fat 42.9 g214.7%
Trans Fat 0 g
Cholesterol 208.4 mg69.5%
Sodium 3340.6 mg139.2%
Total Carbohydrates 303 g100.9%
Dietary Fiber 40.8 g163%
Sugars 59.7 g
Protein 162 g324.2%
Vitamin A 401.9% Vitamin C 490.1%
Calcium 264.3% Iron 123.1%
*Based on a 2000 Calorie diet