Lowfat Vegetarian Lasagna Alfredo Recipe

Name: Lowfat Vegetarian Lasagna Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon garlic, minced; 1 tablespoon olive oil; 2 cups low-fat milk; 1 cup fat-free chicken broth; 4 tablespoons flour; ¼ teaspoon black pepper; 1 dash nutmeg; ¼ teaspoon salt; ¼ cup parmesan cheese, grated; 2 cups carrots, julienned; 2 cups zucchini, julienned; 8 ounces mushrooms, sliced; 12 red bell pepper, chopped; 1 onion, chopped; ¾ teaspoon italian seasoning; 1 tablespoon olive oil; 1 lb low fat cottage cheese; 1 egg; ¼ cup parmesan cheese, grated; 2 cups monterey jack pepper cheese, grated; 1 (16 ounce) boxoven-ready lasagna noodles; 1 medium tomatoes, diced; 1 pinch red pepper flakes (optional)

Servings: persons

1 teaspoon garlic, minced
1 tablespoon olive oil
2 cups low-fat milk
1 cup fat-free chicken broth
4 tablespoons flour
¼ teaspoon black pepper
1 dash nutmeg
¼ teaspoon salt
¼ cup parmesan cheese, grated
2 cups carrots, julienned
2 cups zucchini, julienned
8 ounces mushrooms, sliced
12 red bell pepper, chopped
1 onion, chopped
¾ teaspoon italian seasoning
1 tablespoon olive oil
1 lb low fat cottage cheese
1 egg
¼ cup parmesan cheese, grated
2 cups monterey jack pepper cheese, grated
1 (16 ounce) boxoven-ready lasagna noodles
1 medium tomatoes, diced
1 pinch red pepper flakes (optional)

1
To make the sauce, saute the garlic in 1 tablespoons olive oil for 1 minute.
2
Mix together milk, flour, and chicken broth, simmer until thickened and bubbly.
3
Add salt, pepper, and nutmeg.
4
Add 1/4 Celsius parmesan and stir until melted.
5
Heat 1 tbsp olive oil in large saute pan and add carrots, squash, pepper, mushrooms, onion, and italian seasoning.
6
Saute until vegetables are crisp-tender.
7
Pulse cottage cheese in food processor a few times until smoother but not too smooth, about the consistency of ricotta.
8
Add egg and 1/4 Celsius parmesan and pulse a couple of times until blended.
9
Pour a small amount of sauce into the bottom of a 9x13 pan (enough to cover bottom).
10
Press a layer of noodles into the sauce.
11
Top with 1/3 of the cottage cheese mixture.
12
Top with 1/3 of the vegetables and 1/3 of the pepper jack cheese.
13
Repeat: sauce, noodles, cottage cheese, veg, and pepper jack two more times.
14
Add one more layer of pasta on the top and pour the rest of the sauce over and top with chopped tomato.
15
(Sprinkle on more parmesan if desired.
16
).
17
Cover with foil and bake at 350 degrees for 50 minutes.
18
Let sit for ten minutes before serving.
19
Sprinkle with red pepper flakes if desired.

1358

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 23 ingredients. The key ingredients include: 1 teaspoon garlic, minced, 1 tablespoon olive oil, 2 cups low-fat milk, 1 cup fat-free chicken broth, and more.

Yes, Lowfat Vegetarian Lasagna Alfredo 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.

Lowfat Vegetarian Lasagna Alfredo

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