Veggie Lasagna
photo by *Parsley*
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 8 ounces whole wheat lasagna noodles
- 1 tablespoon butter
- 2 tablespoons flour
- 2 cups skim milk
- 1⁄2 cup parmesan cheese
- 1 cup onion (chopped)
- 1 cup carrot (shredded)
- 1 cup mushroom (chopped)
- 16 ounces frozen chopped broccoli (thawed and excess water removed)
- 16 ounces fat-free cottage cheese
- 16 ounces fat-free ricotta cheese
- 1⁄2 cup egg substitute
- 2 tablespoons cornstarch
- 2 tablespoons Mrs. Dash garlic and herb seasoning
- 2 cups part-skim mozzarella cheese, divided
directions
- Heat oven to 350 degrees Fahrenheit.
- Boil lasagna noodles according to directions on box.
- In microwave safe bowl, melt butter for 30 seconds in a microwave oven.
- Add flour and stir until mixed.
- Add milk all at once.
- Cook in microwave on high for about 6 minutes, stirring every two minutes until thick.
- Add parmesan cheese and stir until melted.
- Saute onions, carrots and mushrooms in cooking spray until tender.
- Add drained broccoli and cook until warmed through.
- Mix cottage cheese and ricotta cheese with egg substitute, cornstarch and Mrs Dash seasoning.
- Pour 1/2 cup sauce in bottom of a 9X13 pan.
- Layer 3 noodles with 1/2 of cheese mixture, 3/4 cup of mozzarella, 1/2 of veggie mixture and 1/2 cup sauce.
- Repeat layers ending with noodles.
- Top with remaining sauce and cheese.
- Be sure to cover noodles completely with sauce.
- Bake uncovered for 30 minutes or until warmed through.
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Reviews
-
Nobody would believe that this is so low in fat! It's so creamy and cheesey! I made this exactly as written but instead of 2 tbsp. Mrs. Dash, I used a combination (to equal 2 tbsp) of salt, garlic powder, oregano and basil. This will definitely satisfy your cheese fix without a load of fat. I'll be making this again for sure. Thanx for sharing this!
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We were very happy with this dish. I didn't have Mrs. Dash, so I used another garlicky seasoning blend. My DS didn't love the texture of the FF ricotta, but the adults didn't have any issues. Overall a great recipe that would be nice on a weekend. I probably won't tackle it again after a long work day, however we will be having it again.
RECIPE SUBMITTED BY
<p>First, I'd like thank everyone who reviews my recipes. I can't thank each of you personally although I try. <br /><br />I Live in central Virginia, 5 miles from where I grew up, w/ my Husband of 17 years and my beautiful daughter. She is 10 and is the joy of my life. We waited for a long time to be blessed with a child and it is the best thing I've ever done. Be a mother. <br /><br />I love to cook. We eat very healthy, after a life altering experience at 31 I've been on a journey to be healthy and lose weight. I've lost 50 lbs and have kept most all of it off for the last 9 years. There are always fluxs, durring stressful times, but I've mananged to keep most of the weight off. My best advice to anyone trying to lose weight is to remember that it didn't get there overnight and it won't come off overnight. I've never said I was on a diet. It is a lifestyle.</p>
<p>When Zaar first changed to Food I took a short hiatus. I was going thru a very hard time in life and was completely unmotivated to do anything and thus gave up my hosting duties on Holiday Tag. But now with a new perspective I'm hoping to get back to cooking and tagging.</p>
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