1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
9 cooked lasagna noodles (cooked without salt or fat)
2 tablespoons grated Parmesan cheese
How to Make It
Coat a Dutch oven with cooking spray; place over medium heat until hot. Add onion, green pepper, and garlic; saute until tender. Add tomato and next 9 ingredients. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add spinach; simmer 5 minutes.
Position blade in food processor; add ricotta and cottage cheeses. Process. Stir in 1/2 cup mozzarella cheese. Spoon 1 cup vegetable mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Layer with 3 noodles, one-third of remaining vegetable mixture, and half of cheese mixture. Repeat layers once. Top with remaining noodles and vegetable mixture. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Bake 10 minutes.
Light and Luscious
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