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Vegetable Lasagna

Yield 8 servings.

Ingredients

  • Vegetable cooking spray
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 cloves garlic, minced
  • 1 1/2 cups peeled, chopped tomato
  • 1 1/2 cups sliced fresh mushrooms
  • 2 cups no-salt-added tomato sauce
  • 1 cup shredded carrot
  • 1/4 cup no-salt-added beef broth, undiluted
  • 1 (6-ounce) can no-salt-added tomato paste
  • 2 1/2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon pepper
  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1 (15-ounce) carton light ricotta cheese
  • 1/2 cup nonfat cottage cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 9 cooked lasagna noodles (cooked without salt or fat)
  • 2 tablespoons grated Parmesan cheese

Nutrition Information

  • calories 256
  • caloriesfromfat 19 %
  • fat 5.4 g
  • satfat 2.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 18.4 g
  • carbohydrate 37.5 g
  • fiber 0.0 g
  • cholesterol 17 mg
  • iron 0.0 mg
  • sodium 245 mg
  • calcium 0.0 mg

How to Make It

  1. 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.

  2. 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