Low-Fat Vegetable Lasagna Recipe

Name: Low-Fat Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can Healthy Choice spaghetti sauce; 1 small box lasagna noodles; 1 lb. no-fat cottage cheese; 1/2 c. no-fat Cheddar cheese; 2 Tbsp. parsley flakes; 1 container Egg Beaters; 1 Tbsp. whole basil; 1 Tbsp. garlic; 1 lb. zucchini; water; 1 pkg. Mozzarella lite

Servings: persons

1 can Healthy Choice spaghetti sauce
1 small box lasagna noodles
1 lb. no-fat cottage cheese
1/2 c. no-fat Cheddar cheese
2 Tbsp. parsley flakes
1 container Egg Beaters
1 Tbsp. whole basil
1 Tbsp. garlic
1 lb. zucchini
water
1 pkg. Mozzarella lite

1
Cover bottom of baking dish with sauce.
2
Put layer of uncooked noodles (about 3).
3
Combine cottage cheese, Cheddar, parsley, Egg Beaters, basil and garlic.
4
Add a layer of mixture, slice a layer of zucchini, noodles, cheese mixture, zucchini, until dish is full.
5
Pour rest of sauce over ingredients, rinse can and add to dish.
6
Add enough water to bring liquid to 3/4 of pan. Cover with foil and bake at 450u00b0 for 30 minutes. Sprinkle with Mozzarella and melt. Serve.

836

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can Healthy Choice spaghetti sauce, 1 small box lasagna noodles, 1 lb. no-fat cottage cheese, 1/2 c. no-fat Cheddar cheese, and more.

Yes, Low-Fat Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Vegetable Lasagna

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