Vegetable Lasagna



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

Recipe from

Oxmoor House

Nutritional 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


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


Preheat oven to 350°.

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

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.

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

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.