Garden Vegetable Lasagna
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 cup mozzarella cheese, part skim, shredded
- 1⁄4 cup parmesan cheese
- 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
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">