Vegetable Lasagna

Submitted by Audrey M

"Only 5 WW points."

 

• Ready In: 1hr 16mins
• Ingredients: 15
• Serves: 8

ingredients

• 16 ounces broccoli
• 16 ounces cauliflower
• 2 tablespoons parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 cup onion, chopped
• 2 medium zucchini, sliced
• 1 cup sliced mushrooms
• 9 cooked lasagna noodles (cooked without adding salt or oil)
• 1 1⁄2 cups carrots, coarsely shredded (about 3)
• 1 (26 ounce) jar healthy choice spaghetti sauce
• 2 teaspoons garlic, minced
• 1 cup fat free mozzarella cheese
• 1 cup fat-free ricotta cheese or 1 cup cottage cheese
• 1 cup part-skim mozzarella cheese
• 1⁄2 cup egg substitute

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.

Reviews

[maureenebrown]

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!

 

[Teekee2]

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!

 

[Apprentice Colleen]

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!