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    You are in: Home / Recipes / Kathy's Vegetable Lasagna Recipe
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    Kathy's Vegetable Lasagna

    Kathy's Vegetable Lasagna. Photo by Sharon123

    1/1 Photo of Kathy's Vegetable Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Kathy in Fla's Note:

    I created this recipe to be low fat but to still have taste and flavor. Only 6 grams of fat in the whole pan! (WW= 3 pts for 4 serving and 2 pts for 6 servings. The whole pan is only 12 pts!!) Hope you enjoy it!

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    Ingredients:

    Servings:

    Units: US | Metric

    SAUCE

    LASAGNA

    Directions:

    1. 1
      SAUCE:.
    2. 2
      Pour tomato sauce, tomato paste, salt, pepper, garlic powder, onion powder, oregano, thyme, and bail in a sauce pan.
    3. 3
      Cook over medium to medium/low heat for 20 minutes, stirring occasionally.
    4. 4
      Remove from heat when done.
    5. 5
      LASAGNA:.
    6. 6
      Preheat oven to 350 degrees Fahrenheit.
    7. 7
      Spray an 8"x11. 5" lasagna pan with non-stick spray.
    8. 8
      Place a little of the sauce on the bottom of pan.
    9. 9
      Layer: 1/3 of eggplant, 1/2 of cottage cheese, 1/2 of zucchini, 1/2 of squash, 1/2 of spinach, 1/3 of remaining sauce.
    10. 10
      Repeat Layers.
    11. 11
      Top with remaining eggplant and sauce.
    12. 12
      Cover with foil.
    13. 13
      Bake for 45 to 50 minutes or until bubbly and vegetables feel soft.
    14. 14
      Remove from oven.
    15. 15
      Remove foil and top with Mozzarella cheese.
    16. 16
      Bake until cheese has melted.
    17. 17
      Remove from oven.
    18. 18
      Let stand for 10 minutes.
    19. 19
      Serve with salad.
    20. 20
      Enjoy!
    21. 21
      **I also sprinkle a little of each seasoning over each layer of veggies.

    Ratings & Reviews:

    • on July 02, 2007

      55

      This is EXCELLENT as can be! Who cares if was bit watery? Not for me! HOW exciting to bake low fat and tastes great! My apologies as I thought this recipe I already did rate! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2005

      55

      Delicious! Mine turned out just a little watery too, but I didn't mind, because it tasted so good. I cheated a little and used canned spaghetti sauce. Thanks Kathy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2005

      45

      I would give this 5 stars on taste. The reason for 4 stars is that I had to tweak the method a little. The first time I made this according to directions, and it filled 2 9"x13" dishes. The results were very tasty, but extremely watery. That was probably because the veggies released tons of water when they cooked in the oven. This time, I used frozen chopped spinach that I had microwaved and drained thoroughly. I also sauteed all the other veggies before I layered them. This time it turned out great. I used only 1 9"x13" dish. It was still a tad watery, but nothing like before. We really liked it. It's a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Kathy's Vegetable Lasagna

    Serving Size: 1 (494 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 338.9
     
    Calories from Fat 96
    28%
    Total Fat 10.6 g
    16%
    Saturated Fat 5.1 g
    25%
    Cholesterol 33.4 mg
    11%
    Sodium 1709.2 mg
    71%
    Total Carbohydrate 38.2 g
    12%
    Dietary Fiber 12.5 g
    50%
    Sugars 24.9 g
    99%
    Protein 29.1 g
    58%

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