Vegetable Lasagna

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Ingredients:

vegetable cooking spray

1 cup chopped onion

1/2 cup chopped green pepper

2 cloves garlic, minced

1 1/2 cups peeled, chopped tomato

1 1/2 cups sliced fresh mushrooms

2 cups no-salt-added tomato sauce

1 cup shredded carrot

1/4 cup no-salt-added beef broth, undiluted

1 (6-ounce) can no-salt-added tomato paste

2 1/2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

1/2 teaspoon dried italian seasoning

1/2 teaspoon pepper

1 (10-ounce) package frozen chopped spinach, thawed

1 (15-ounce) carton light ricotta cheese

1/2 cup nonfat cottage cheese

1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

9 cooked lasagna noodles (cooked without salt or fat)

2 tablespoons grated parmesan cheese

Directions:

1. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add onion, green pepper, and garlic; saute until tender. Add tomato and next 9 ingredients. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add spinach; simmer 5 minutes.
2. Position blade in food processor; add ricotta and cottage cheeses. Process. Stir in 1/2 cup mozzarella cheese. Spoon 1 cup vegetable mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Layer with 3 noodles, one-third of remaining vegetable mixture, and half of cheese mixture. Repeat layers once. Top with remaining noodles and vegetable mixture. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Bake 10 minutes.

By RecipeOfHealth.com