Kathy's Vegetable "Lasagna" Recipe #112263
I created this recipe to be low fat but to still have taste and flavor. Only 6 grams of fat in the whole pan! (WW= 3pts for 4 serving and 2pts for 6 servings... The whole pan is only 12 pts!!) Hope you enjoy it!
by Kathy in Fla
1¼ hours | 30 min prep
SERVES 4 -6
- 1 large eggplant, peeled and sliced thinly long ways
- 3 small zucchini, sliced
- 3 small yellow squash, sliced
- 1 medium red bell pepper, sliced
- 1 (9 ounce) bag fresh spinach
- 1 (16 ounce) container low fat cottage cheese
- 1 cup shredded kraft fat free mozzarella cheese
SAUCE
- 1 (20 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- salt, to taste
- pepper, to taste
- garlic powder, to taste
- onion powder, to taste
- oregano, to taste
- thyme, to taste
- basil, to taste
- Sauce.
- Pour tomato sauce, paste and seasonings in a sauce pan.
- Cook over medium to med/low heat for 20 minutes.
- Stirring ocassionally.
- Remove from heat when done.
- Lasagna.
- Preheat oven to 350*.
- Spray (8"x11. 5") lasagna pan with non stick spray.
- Place a little of the sauce on the bottom of pan.
- Layer: 1/3 of eggplant, 1/2 of cottage cheese, 1/2 of zucchini, 1/2 of squash, 1/2 of spinach, 1/3 of remaining sauce.
- Repeat Layers.
- Top with remaining eggplant and sauce.
- Cover with foil and bake for 45 to 50 mins or till bubbly and vegetables feel soft.
- Remove from oven.
- Remove foil and top with mozzarella cheese and bake till cheese is melted.
- Remove from over and let sit for 10 minutes.
- Serve with salad.
- Enjoy!
- **Ialso sprinkle a little of each seasoning over each layer of veggies.
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5 stars