Vegetable Lasagna

Total Time
1hr 16mins
Prep
26 mins
Cook
50 mins

Only 5 WW points.

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Ingredients

Nutrition

Directions

  1. Combine frozen vegetables with garlic and microwave 10 minutes or until tender.
  2. Drain Coat a non-stick pan with cooking spray.
  3. Place over medium heat and sauté mushrooms, zucchini and onion about 5 minutes.
  4. Add carrots; cook 3 minutes more.
  5. Stir in cottage cheese, egg substitute, Parmesan cheese and parsley.
  6. Arrange 3 lasagna noodles in a single layer in 13x9 inch pan.
  7. Top with 1/3 of the vegetables, 1/3 of the spaghetti sauce and 1/3 of the cheese.
  8. Repeat layers, cover with foil and bake at 350° for 50 minutes.
  9. Remove foil and bake 10 minutes more.
  10. Let stand 15 minutes before serving.
Most Helpful

5 5

This is the best lasagna I've ever made. I modified it once to include Japanese eggplant and a second time I added about 1/2 cup leftover taco turkey meat. So delicious and easy!

5 5

This was great. Everyone always asks for it now, even people who aren't real big on veggies. I also added about double the amount of sauce it called for. Will make again!

5 5

We LOVED this lasagna, my only change would be to use more sauce, maybe 1.5 times as much. Otherwise, it was great, low fat, and very healthy, plus you get a HUGE portion for only 5 points! Definitely a keeper, my husband is ready to have it again after having eaten it four days in a row last week!