Garden Vegetable Lasagna

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup mozzarella cheese, part skim, shredded
  • 14
  • 16
    ounces low-fat low-sodium cottage cheese
  • 26
    ounces ragu light pasta sauce
  • 6
    ounces whole wheat lasagna noodles
  • 16
    ounces frozen mixed vegetables
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DIRECTIONS

  • Preheat oven to 375°F.
  • Cook, drain, and halve the four lasagna noodles crosswise.
  • Thaw and dry your choice of chopped, frozen vegetables on paper towels.
  • In small bowl, combine mozzarella cheese with Parmesan cheese. Remove 1/3 cup mixture; reserve. In medium bowl, combine cottage cheese with remaining mozzarella cheese mixture; set aside.
  • In 8 x 8-inch baking dish, evenly spread 1/3 cup Pasta Sauce. Arrange 2 noodle halves over Sauce. Spread 1/3 of the cheese mixture over noodles, then 1/3 of the vegetable mixture and 1/3 cup Sauce; repeat layers twice. Top with remaining 2 noodles and 1/3 cup Sauce.
  • Cover tightly with aluminum foil and bake 30 minutes. Remove foil and sprinkle with reserved cheese mixture. Bake uncovered an additional 15 minutes. Let stand 15 minutes before serving.
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