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Vegetable Lasagna

Yield 8 servings (serving size: 1/8 of lasagna)

Ingredients

  • 1 (14 1/2-ounce) can stewed tomatoes, undrained
  • 1 1/2 cups fat-free, no-salt-added pasta sauce
  • 2 cups fat-free cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon pepper
  • Cooking spray
  • 9 uncooked lasagna noodles
  • 3 zucchini, trimmed and shredded
  • 6 (1-ounce) slices provolone cheese, cut into strips

Nutrition Information

  • calories 308
  • caloriesfromfat 0.0 %
  • 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

How to Make It

  1. Preheat oven to 350°.

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

  3. Spoon one-third tomato mixture into bottom of a 13- x 9-inch baking dish coated with cooking spray. Place 3 noodles over tomato mixture; top with one-third zucchini and one-third cheese mixture. Top with 2 slices provolone. Repeat layers twice with remaining ingredients.

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

  5. Tip: This recipe saves you a little time because you assemble it with uncooked noodles. To make ahead, cover and refrigerate unbaked lasagna. Bring to room temperature, and bake as directed.

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