Veggie Lasagna

HeatherDiane's Note:

This is a weight watchers recipe that I got from my mother-in-law. It is 7 points a serving. I love this recipe, although I eliminated the black olives and use light cream cheese instead of fat free. Also, I save all the mozzarella cheese for the top instead of layering it. It is time consuming to make but oh so good, especially if you are looking for a low fat lasagna. Even DH loves it. I am guessing on the prep time.

• Total Time: 1 hrs 30 mins
• Prep Time: 45 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 2 cups sliced mushrooms
• 1 cup shredded carrot
• 1 cup chopped onion
• 2 (8 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 1 (2 1/2 ounce) can sliced ripe olives
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon ground pepper
• 1 (10 ounce) package chopped spinach, thawed and squeezed dry
• 3 ounces cream cheese, fat free
• 1 tablespoon lemon juice
• 1 1/2 cups 1% low fat cottage cheese
• 9 lasagna noodles, cooked (or use no cook)
• 1 1/2 cups shredded part-skim mozzarella cheese (6 oz)
• 1/2 cup grated parmesan cheese

Directions:

1. Coat a large skillet with cooking spray, place over medium heat until hot.
2. Add mushrooms, carrots, and onions; sauté 5 minutes.
3. Remove from heat, add tomato sauce and next five ingredients; set aside.
4. Combine spinach and next three ingredients; stir well and set aside.
5. Arrange 3 lasagna noodles in bottom of 11x17-inch baking dish (I use 9x13-inch) coated with cooking spray.
6. Spoon 1/3 of spinach mixture over noodles, and 1/3 tomato mixture over that.
7. Top with 1/3 mozzarella cheese.
8. Repeat layers twice.
9. Top with Parmesan cheese.
10. Bake at 325°F for 45 minutes until heated through.

Reviews

[tank_girl]

A good base recipe and I love that it's vegetarian, but it's kind of bland for my family's taste. Next time I make this I plan to add garlic to the sauce and then go from there!

[texas*gal]

This was wonderful! I wasn't sure if we'd like it, but my DH and I both loved it! Definitely a keeper. Yes, it's time consuming, but you could probably make it early in the day and refrigerate it.

[Renita]

This was a very good reciped. THe only complaint was that it got dry in my oven-probably due to my baking :) I also added fresh spinach vs. frozen. I think tomatoe chunks for zero points also would have been great in it. I can't believe veggie lasagna would take so good and filling.