Healthy Vegetarian Lasagna
|Lasagna noodles||12 , divided (Whole Wheat / White)|
|Part skim ricotta cheese||1 Cup (16 tbs)|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Fresh parsley||1⁄2 Cup (8 tbs), finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Marinara sauce||4 Cup (64 tbs), divided|
|Part skim mozzarella cheese||1⁄2 Pound, grated, divided|
|Freshly grated parmesan cheese||2 Tablespoon|
Preheat oven to 375 degrees.
Cook lasagna noodles al dente using package directions; drain.
In a small bowl combine ricotta cheese, cottage cheese, parsley, garlic, nutmeg and pepper; mix well.
In a 9 x 13-inch baking dish spread 1 cup Marinara Sauce.
Arrange 4 noodles over sauce.
Spoon half the cottage cheese mixture over noodles in small mounds 2 inches apart.
Spoon 1 cup sauce over cottage cheese mixture.
Sprinkle with half the mozzarella cheese.
Repeat layers with 4 noodles, the remaining cottage cheese mixture, 1 cup sauce and the remaining mozzarella cheese.
Layer the remaining 4 noodles and 1 cup sauce on top.
Sprinkle with Parmesan cheese.
Bake for 35 minutes.
Bake for 10 minutes longer.
Let stand for 5 to 10 minutes before serving.