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Wednesday, August 7, 2013


For my veggies, I used zucchini, yellow squash, and carrots(shredded)
This is really full of veggies and rich and juicy.

Prep time: 10 mins Cook time: 50 mins Total time: 1 hour
Serves: 9

3 cups chopped veggies of your choice
½ chopped onion
2 tablespoons minced garlic
1 tablespoon olive oil
1 cup low fat ricotta cheese
1 cup cottage cheese
1 egg
2 cups fresh spinach
2-3 cups tomato sauce(I add some italian herbs)
1 cup sliced mushrooms
12 uncooked oven-ready whole grain lasagna noodles
1 cup mozzarella cheese, shredded

Saute the onion and garlic in the oil over medium high heat. Add veggies and saute until tender. Set aside.
Whisk egg into the cheese's and stir in fresh spinach and mushrooms
Pour a little sauce in the bottom of a greased 9×13 pan. Top with 4 lasagna noodles,1/2 cup ricotta mixture, ½ of the veggies, and ¾ cup sauce. Repeat; top entire pan with noodles, remaining sauce, and mozzarella cheese.
Cover and bake for 40 minutes at 375 degrees. Remove foil and bake for 10 minutes more or until cheese is bubbly.

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