White Vegetable Lasagna
Ingredients
The vegetables
-
2
teaspoons
extra virgin olive oil
-
20
oz
frozen chopped spinach leaves
-
1
medium
zucchini, shredded
-
5
oz
shredded carrots
The sauces and cheeses
-
24
oz
light alfredo sauce
-
8
oz
1/3 less fat cream cheese, cubed
-
1
cup
1% cottage cheese
-
½
cup
grated parmesan
-
1
cup
shredded 2% mozzarella cheese
The pasta
-
6
pieces
lasagna noodles, cooked and drained
The seasonings
-
3
teaspoons
oregano, divided
-
1
tablespoon
minced fresh parsley
Instructions
- Preheat the oven to 350°F.
- In a skillet, heat olive oil and cook spinach, zucchini, and carrots for 5-7 minutes until softened.
- Mix the cooked vegetables with 15 oz of light alfredo sauce and set aside.
- Melt cream cheese in a saucepan, then stir in cottage cheese, parmesan, and parsley.
- Spray a baking dish with cooking spray and layer the vegetable-alfredo mixture at the bottom.
- Add 3 lasagna noodles over the vegetable layer, then spread the cream cheese mixture and 1 ½ teaspoons of oregano.
- Top with the remaining 3 lasagna noodles and cover with the reserved alfredo sauce.
- Sprinkle mozzarella cheese and remaining oregano on top.
- Cover with foil and bake for 35 minutes, then remove foil and bake for an additional 10-15 minutes.
- Let stand for 15 minutes before cutting.
Nutrition Facts (estimated)
Servings
9
Calories
249
Total fat
13g
Total carbohydrates
18g
Total protein
14g
Sodium
20mg
Cholesterol
20mg
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