Prep 30 mins
Cook 45 mins
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!
- 1 (20 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- salt, to taste
- pepper, to taste
- garlic powder, to taste
- onion powder, to taste
- oregano, to taste
- thyme, to taste
- basil, to taste
- 1 large eggplant, peeled and sliced thinly long ways
- 3 small zucchini, sliced
- 3 small yellow squash, sliced
- 1 medium red bell pepper, sliced
- 1 (9 ounce) bag fresh spinach
- 1 (16 ounce) container low fat cottage cheese
- 1 cup mozzarella cheese, shredded (Kraft, fat-free)
- Pour tomato sauce, tomato paste, salt, pepper, garlic powder, onion powder, oregano, thyme, and bail in a sauce pan.
- Cook over medium to medium/low heat for 20 minutes, stirring occasionally.
- Remove from heat when done.
- Preheat oven to 350 degrees Fahrenheit.
- Spray an 8"x11. 5" lasagna pan with non-stick spray.
- Place a little of the sauce on the bottom of pan.
- 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.
- Repeat Layers.
- Top with remaining eggplant and sauce.
- Cover with foil.
- Bake for 45 to 50 minutes or until bubbly and vegetables feel soft.
- Remove from oven.
- Remove foil and top with Mozzarella cheese.
- Bake until cheese has melted.
- Remove from oven.
- Let stand for 10 minutes.
- Serve with salad.
- **I also sprinkle a little of each seasoning over each layer of veggies.
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!
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!
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!