Kathy's Vegetable Lasagna

"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!"
 
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photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:
1hr 15mins
Ingredients:
16
Serves:
4-6
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ingredients

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directions

  • SAUCE:

  • 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.
  • LASAGNA:

  • 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.
  • Enjoy!
  • **I also sprinkle a little of each seasoning over each layer of veggies.

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Reviews

  1. 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!
     
  2. 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!
     
  3. 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!
     
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RECIPE SUBMITTED BY

I am a busy mom of one. I started my own business in 2004 which actually allows me to work less hours and devote more time with my son. Its a lot less stess too. In our spare time, my son and I love to go fishing. I love to make jellies, bake and read romance novels and cookbooks.
 
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