Overnight Vegetable Lasagna

Oxmoor House
8 servings.


+ Add To Shopping List
1 (14 1/2-ounce) can stewed tomatoes, undrained
1 1/2 cups fat-free, no-salt-added pasta sauce
2 cups nonfat cottage cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon ground pepper
Vegetable cooking spray
9 lasagna noodles, uncooked
12 ounces fresh zucchini, trimmed and shredded (about 3 medium)
6 (1-ounce) slices provolone cheese, cut into strips


Prep: 18 Minutes
Cook: 1 Hour, 15 Minutes

Combine tomatoes and pasta sauce; stir well, and set aside. Combine cottage cheese, Parmesan cheese, and pepper; stir well, and set aside.

Spoon one-third tomato mixture into bottom of a 13- x 9- x 2-inch baking dish coated with cooking spray. Place 3 uncooked lasagna noodles over tomato mixture; top with one-third zucchini. Spoon one-third cottage cheese mixture evenly over zucchini; top with 2 slices provolone cheese. Repeat layers twice with remaining tomato mixture, noodles, zucchini, cheese mixture, and provolone slices. (Casserole may be covered and refrigerated at this point and baked later. Bake 50 minutes or until thoroughly heated.)

Cover and bake at 350° for 45 minutes. Uncover, and bake 15 additional minutes. Let stand 15 minutes before serving.

Created date

August 2009

Nutritional Information

Calories 308
Caloriesfromfat 25 %
Fat 8.5 g
Satfat 5.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.4 g
Carbohydrate 35.7 g
Fiber 2.3 g
Cholesterol 23 mg
Iron 0.0 mg
Sodium 783 mg
Calcium 0.0 mg