Low-Fat Vegetable Lasagna

Yes. I am half Italian; however, I was never a big fan of ricotta cheese, which is why I don't make lasagna, baked ziti or ravioli all that often. But a while back, I made Low Fat Black Bean and Sun Dried Tomato Lasagna using cottage cheese and I LOVED it! So it prompted me to find other ways to make this recipe as well. 

I was about to leave for vacation and I had some zucchini and cottage cheese I needed to use up before I left so I whipped up a batch of this Low Fat Vegetable Lasagna. It was incredible and I really liked how it wasn't "mushy" with cheese in between the layers like a regular lasagna usually is. I happened to use the regular lasagna sheets that had to be boiled, simply because the store I was in at the time didn't happen to have the no-boil sheets which I prefer using. If you can find them, it would shave off some cooking time. Just layer the sheets like you normally would without cooking the noodles first. 

Low-Fat Vegetable Lasagna

Prep Time:  20 minutes                        Yield: 12

Cook Time:  45 minutes                        Serving: 1 piece

Total Time:  65 minutes

Ingredients

• 1 box Barilla Lasagna Sheets
• 1lb. 2% Cottage Cheese
• 2 c. Reduced Fat Mozzarella Cheese, shredded
• 1 Egg
• 2 tbsp. Fresh Parsley
• 2 c. Zucchini, shredded
• 2 c. Frozen Chopped Spinach, defrosted and drained
• 1 c. Carrots, shredded
• 2-28 oz. Cans Crushed Tomatoes with Basil

Directions

1. Bring a large pot of water to a boil, add some salt and cook the lasagna sheets until they are al dente. Drain the water. 
2. In a large bowl, combine the cottage cheese, 1 c. mozzarella cheese, egg, 1 tbsp. parsley, zucchini, spinach, carrots and 1 can of the crushed tomatoes. Mix well. 
3. Preheat oven to 350 degrees. 
4. Using a 9"x13" oven safe dish, ladle a thin layer of the crushed tomatoes on the bottom, place 5 lasagna sheets on top of the sauce; then spread the vegetable mixture on top of the noodles. Continue layering four times until the top layer contains only the lasagna sheets. 
5. Add a layer of the crushed tomatoes; then sprinkle with the remaining 1 c. of mozzarella cheese and 1 tbsp. parsley. 
6. Bake for 45 minutes; then remove from oven and allow to cool 10 minutes; then cut into 12 pieces.  

Nutrition Facts

Calories 302, Carbs 46.5g, Fat 5.1g, Protein 19.5g, Fiber 6.2 g, Sugar 6.6g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy!