Wednesday, July 14, 2010

The Best Vegetable Lasagna


■3 cups pasta sauce (like Classico Spicy Tomato and Pesto)
■16 ounces 2% cottage cheese
■1/2 cup grated parmesan
■9 whole wheat lasagna noodles
■8 ounces mozzarella cheese
■Approximately 4 cups mixed vegetables (I used spinach, carrots, sundried tomatoes, and zucchini)
Preheat oven to 400*. Spray 11 X 8 glass casserole dish.

1.Combine cottage and parmesan cheeses.
2.Place 3 uncooked noodles in pan.
3.Cover with 1 cup pasta sauce, 1/3 cheese mixture, 1/3 vegetables, and 1/3 mozzarella.
4.Repeat 2 more times.
5.Cover tightly with aluminum foil and bake one hour.

Makes about 8 servings, ~350 kcal per serving.

From Kath Eats Real Food (

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