6 servings (serving size: about 2 cups)

This lasagna has 4 more grams of fiber than a meat and cheese lasagna with regular noodles.

How to Make It

Step 1

Combine spinach, cottage cheese, and egg substitute in a medium bowl; stir well, and set aside.

Step 2

Heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until tender. Add mushrooms and garlic; sauté 2 minutes or until mushrooms are tender. Add tomatoes and next 7 ingredients; stir well. Reduce heat, and simmer, uncovered, 20 minutes. Remove tomato mixture from heat; set aside.

Step 3

Coat a 13 x 9-inch baking dish with cooking spray. Spoon one-third of tomato mixture into baking dish. Arrange 3 uncooked noodles lengthwise in a single layer over tomato mixture; top with 1 1/4 cups spinach mixture. Layer 2 1/2 cups zucchini over spinach; sprinkle with 1/2 cup mozzarella cheese. Repeat layers; top with remaining tomato mixture. Cover and chill 8 hours.

Step 4

Preheat oven to 350°.

Step 5

Remove lasagna from refrigerator; bake, covered, at 350° for 1 hour and 30 minutes. Uncover; sprinkle with 1/2 cup mozzarella cheese and Parmesan cheese. Cover; let stand 5 minutes before serving.

Step 6

carbo rating: 25

The Complete Step-by-Step Low Carb Cookbook

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