Veggie Lasagna

Name: Veggie Lasagna
Prep time: 3 h 55 min
Cook time: 3 h 55 min
Total time: 3 h 55 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 946 milliliters fresh baby spinach; 3 Tbsps 1% cottage cheese; 2 Tbsps egg substitute; 118 milliliters sliced fresh mushrooms; 0 teaspoons garlic powder; 1 teaspoons Italian seasoning; 2 no-cook lasagna noodles; 2 Tbsps grated Parmesan cheese; 118 milliliters shredded part-skim mozzarella cheese; 177 milliliters meatless spaghetti sauce; 118 milliliters sliced zucchini

Veggie Lasagna might be just the main course you are searching for. This recipe makes 2 servings with 273 calories, 20g of protein, and 8g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have zucchini, cottage cheese, part-skim mozzarella cheese, and a few other ingredients on hand, you can make it. To use up the egg substitute you could follow this main course with the Blueberry Cake as a dessert. From preparation to the plate, this recipe takes about 3 hours and 55 minutes.

Instructions

In a small bowl, combine the first six ingredients.

Equipment you will use

Bowl

Spread 1 tablespoon spaghetti sauce on the bottom of a 1-1/2-qt. slow cooker coated with cooking spray. Top with half of the zucchini and a third of the cheese mixture.

Ingredients you will need

Pasta Sauce

Cooking Spray

Zucchini

Cheese

Spread

Equipment you will use

Slow Cooker

Break noodles into 1-in. pieces; sprinkle half of the noodles over cheese mixture.

Ingredients you will need

Pasta

Cheese

Spread with 1 tablespoon sauce. Top with half of the spinach and half of the mushrooms. Repeat layers. Top with remaining cheese mixture and spaghetti sauce.

Ingredients you will need

Pasta Sauce

Mushrooms