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Herbed Vegetable Lasagna

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Ingredients
  Vegetable cooking spray 1 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Peeled chopped tomato 1 1⁄2 Cup (24 tbs)
  Sliced fresh mushrooms 1 1⁄2 Cup (24 tbs)
  No salt added tomato sauce 2 Cup (32 tbs)
  Shredded carrot 1 Cup (16 tbs)
  No salt added beef broth 1⁄4 Cup (4 tbs), undiluted
  Canned no salt added tomato paste 6 Ounce
  Chopped fresh basil 2 1⁄2 Tablespoon
  Chopped fresh oregano 1 Tablespoon, chopped
  Dried italian seasoning 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Frozen chopped spinach 10 Ounce, thawed (1 Package)
  Light ricotta cheese 15 Ounce (1 Carton)
  Non fat cottage cheese 1⁄2 Cup (8 tbs)
  Shredded part skim mozzarella cheese 4 Ounce, divided (1 Cup)
  Cooked lasagna noodles 9 (Cooked Without Salt Or Fat)
  Grated parmesan cheese 2 Tablespoon
Directions

Coat a Dutch oven with cooking spray; place over medium heat until hot.
Add onion, green pepper, and garlic; saute until tender.
Add tomato and next 9 ingredients.
Bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Add spinach; simmer 5 minutes.
Position blade in food processor; add ricotta and cottage cheese.
Process.
Stir in 1/2 cup mozzarella cheese.
Spoon 1 cup vegetable mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray.
Layer with 3 noodles, one-third of remaining vegetable mixture, and half of cheese mixture.
Repeat layers once.
Top with remaining noodles and vegetable mixture.
Cover and bake at 350° for 25 minutes.
Uncover and sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese.
Bake 10 minutes.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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