1 tablespoon olive oil
1 medium onion, chopped
1 small red bell pepper, chopped
8 ounces baby bella mushrooms, chopped
1 small zucchini, chopped
2 cloves of garlic, minced
1 jar (25 ounces) low sodium marinara sauce
1 container (16 ounces) low-fat small-curd cottage cheese
1 egg white
¼ cup grated Parmesan cheese
¼ cup parsley leaves
8 ounces part-skim mozzarella, cut into cubes
¼ teaspoon each salt and pepper
9 oven-ready lasagna noodles
Directions
1. Heat the oven to 400° F.
2. Heat the oil in a large skillet over medium-high heat. Add the onion, pepper, mushrooms, and zucchini. Cook about 10 minutes, stirring frequently, until the vegetables are soft and liquid has evaporated. Add the garlic. Cook 1 minute, stirring. Add the sauce and simmer 20 minutes, partially covered.
3. Meanwhile, place cottage cheese, egg white, Parmesan cheese, and parsley leaves in container of food processor. Process until smooth. Transfer into bowl and stir in mozzarella, salt, and pepper.
4. Spread ¼ of the vegetable sauce mixture into a 9×13-inch baking dish; spread to cover. Top with 3 noodles, ½ of the cheese mixture and another ¼ of the sauce. Repeat the process one more time and top with remaining sauce. Spray aluminum foil with cooking spray and cover the lasagna.
5. Bake covered 25 to 30 minutes or until bubbling. Uncover and bake 5 to 10 minutes more. Let sit 10 minutes before serving.
Makes 9 servings
Nutrition information per serving: 250 calories, 8 g fat, 4 g saturated fat, 26 g carbs, 3 g fiber, 8 g sugars (0 g added sugars), 17 g protein, 500 mg sodium
Source link
-
-
-
-
-
-
-
-
