Recipe Library
Fresh Vegetable Lasagna
Instructions
1. Cook pasta, omitting salt. Drain, Rinse under cold water until cool; drain well. Set aside.
2. Preheat over to 375ºF. Combine spinach, carrots, green onions, bell pepper, parsley and black pepper in large bowl. Set aside.
3. Combine cottage cheese, buttermilk, yogurt and egg whites in food processor or blender; process until smooth.
4. Spray 13x9-inch pan with nonstick cooking spray. Arrange ? of lasagna noodles in bottom of pan. Spread with half each of cottage cheese mixture, spinach mixture, mushrooms, artichokes and mozzarella. Repeat layers, ending with noodles. Sprinkle with parmesan cheese.
5. Cover and bake 30 minutes. Remove cover; continue baking 20 minutes or until bubbling and heated through. Let stand 10 minutes before serving.
(Makes 6-8 Servings).
Instructions
1. Cook pasta, omitting salt. Drain, Rinse under cold water until cool; drain well. Set aside.
2. Preheat over to 375ºF. Combine spinach, carrots, green onions, bell pepper, parsley and black pepper in large bowl. Set aside.
3. Combine cottage cheese, buttermilk, yogurt and egg whites in food processor or blender; process until smooth.
4. Spray 13x9-inch pan with nonstick cooking spray. Arrange ? of lasagna noodles in bottom of pan. Spread with half each of cottage cheese mixture, spinach mixture, mushrooms, artichokes and mozzarella. Repeat layers, ending with noodles. Sprinkle with parmesan cheese.
5. Cover and bake 30 minutes. Remove cover; continue baking 20 minutes or until bubbling and heated through. Let stand 10 minutes before serving.
(Makes 6-8 Servings).
 Total Calories (per serving) |
250 |
| Total Fat | 8g |
| Sat. Fat | 4g |
| Protein | 22g |
| Carbohydrate | 26g |
| Dietary Fiber | 5g |
| Cholesterol | 22mg |
| Sodium | 508mg |
| Sugar | 6g |
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