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Faythe's Veggie Lasagna Recipe

Looking for an easy Faythe's Veggie Lasagna recipe? Learn how to make Faythe's Veggie Lasagna using healthy ingredients.


Submitted by faythe00

Makes 8 servings



A lower calorie lasagna stuffed with veggies that is actually tasty.

Recipe Ingredients for Faythe's Veggie Lasagna

28 ounces crushed tomatoes
3 tablespoons olive oil
8 cloves garlic
1 1/2 teaspoons salt
1/4 cup basil
1 teaspoon crushed red pepper flakes
1 1/2 cups 2% cottage cheese
1 1/2 cups 1% milk
1 cup grated parmesan cheese
2 teaspoons cornstarch
2 pounds zucchini
1 pound squash
1 pound asparagus
1/2 cup onion
10 cups spinach
2 cups mozzarella cheese
3 ounces lasagna noodles

Recipe Directions for Faythe's Veggie Lasagna

  1. Preheat oven to 375 degrees.

  2. To make the tomato sauce:

  3. Pour crushed tomatoes into a bowl and add 2 T olive oil, 2 minced garlic cloves, 1 t salt, 1/4 cup minced fresh basil and 1 t crushed red pepper flakes. Set aside.

  4. To make the alfredo sauce:

  5. In a blender put in the cottage cheese, lowfat milk, cornstarch, parmesan cheese, 2 cloves of garlic, black pepper and salt to taste. Blend until everything mixes up well. Set aside.

  6. Set aside 1 pound of the zucchini and slice into thin slices lengthwise. saute the slices on a griddle with salt and pepper until cooked and golden. Set aside. Cut up the rest of the veggies (except the spinach) and saute with salt, pepper, 3 cloves of garlic, diced onion and italian herb seasoning. Take the spinach and saute with salt and pepper and a clove of minced garlic until nicely wilted. Squeeze out as much water from the spinach as you can.

  7. Boil the 4 lasagna noodles until al dente.

  8. In a 9x13 pan, place 1 cup of tomato sauce on the bottom, then the lasagna noodles. Cover noodles with a little more of the tomato sauce, then put on half the veggies. Ladle out half the alfredo sauce on top, then sprinkle on 2/3 cup of mozzarella.

  9. Place the sauteed zucchini pieces on top like they were lasagna noodles, then place the rest of the veggies on top. Cover with the rest of the alfredo sauce, then the tomato sauce and 1.3 cups of mozarella.

  10. Bake for 35 minutes.

Categories

Main Dish

Nutrition Facts
Serving Size 521.1g
Amount Per Serving
Calories
369
Calories from Fat
147
% Daily Value*
Total Fat
16.3g
25%
Saturated Fat
7.4g
37%
Trans Fat
0.0g
Cholesterol
35mg
12%
Sodium
1210mg
50%
Potassium
951mg
27%
Total Carbohydrates
30.9g
10%
Dietary Fiber
7.3g
29%
Sugars
12.9g
Protein
27.8g
Vitamin A 115% Vitamin C 86%
Calcium 56% Iron 26%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in calcium
  • High in phosphorus
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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