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Healthy Vegetable Lasagna

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Ingredients
  Vegetable oil 1 Tablespoon
  Onion 1 Small, chopped
  Garlic 3 Clove (15 gm), minced
  Carrot 1 , chopped
  Celery stalk 1 , chopped
  Sliced mushrooms 2 Cup (32 tbs)
  Canned tomatoes 19 Ounce (1 Can, 540 ml)
  Canned tomato sauce 7 1⁄2 Ounce (1 Can, 213 ml)
  Dried basil 1 Teaspoon
  Dried oregano 1 Teaspoon
  Salt To Taste
  Freshly ground pepper To Taste
  Small broccoli florets 3 Cup (48 tbs)
  Lasagna noodles 9
  Low fat cottage cheese 1 Cup (16 tbs)
  Shredded low fat mozzarella cheese 3 Cup (48 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
Directions

In large saucepan, heat oil over medium heat; add onion and cook until tender.
Stir in garlic, carrot, celery and mushrooms; cook, stirring often, for 5 minutes.
Add tomatoes, breaking up with fork.
Stir in tomato sauce, basil, oregano; season with salt and pepper to taste.
Simmer, uncovered, for 10 minutes or until thickened slightly.
Let cool; stir in broccoli.
In large pot of boiling water, cook noodles until al dente (tender but firm); drain and rinse under cold water.
In lightly greased 13- x 9-in/3.5 L baking dish, arrange 3 noodles evenly over bottom.
Spread with one-half of the vegetable mixture then half of the cottage cheese.
Sprinkle with 1/3 of the mozzarella cheese.
Repeat noodle, vegetable mixure, cottage and mozzarella cheese layers once.
Arrange remaining noodles over top; sprinkle with remaining mozzarella and Parmesan.
Bake in 350°F/180°C oven for 35 to 45 minutes or until hot and bubbly.

Recipe Summary

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

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