Fresh Vegetable Lasagna

Ingredients

8 ounces uncooked lasagna noodles
1 pkt frozen chopped spinach - (10 oz) thawed, well drained
1 cup shredded carrots
1/2 cup sliced green onions
1/2 cup sliced red bell pepper
1/4 cup chopped fresh parsley
1/2 teaspoon freshly-ground black pepper
1/2 cup plain nonfat yogurt
1 cup sliced mushrooms
1 can artichoke hearts - (14 oz) drained, chopped
8 ounces shredded part-skim mozzarella cheese (2 cups)
1/4 cup freshly-grated Parmesan cheese

Preparation

1
Cook pasta according to package directions, omitting salt. Drain. Rinse under cold water; drain well. Set aside.
2
Preheat oven to 375 degrees.
3
Pat spinach with paper towels to remove excess moisture. Combine spinach, carrots, green onions, bell pepper, parsley and black pepper in large bowl. Set aside.
4
Combine cottage cheese, buttermilk, yogurt and egg whites in food processor or blender; process until smooth.
5
Spray 13- by 9-inch baking pan with nonstick cooking spray. Arrange a third of lasagna noodles in bottom of pan. Spread with half each of cottage cheese mixture, vegetable mixture, mushrooms, artichokes and mozzarella. Repeat layers, ending with noodles. Sprinkle with Parmesan.
6
Cover and bake 30 minutes. Remove cover; continue baking 20 minutes or until bubbly and heated through. Let stand 10 minutes before serving.
7
This recipe yields 8 servings.

Tools

 



Yield:

8.0 servings

Added:

Wednesday, December 23, 2009 - 10:49pm

Creator:

Anonymous

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