Nick's Picks: A Healthy "Take" on Lasagna

01.23.13 | Nick Finlayson | Comments[3]

 

1 Pound Dry Lasagna Noodles

24 Oz Low fat Cottage Cheese

3 Eggs

1/4 Cup Chopped Fresh Basil

4 Cups Fat Free Shredded Mozzarella

4-5 Roma Tomatoes Sliced

2 Carrots Grated

2 Zucchini Grated (skins only)

6 oz Baby Spinach

1/4 Cup Grated Parmesan
 
Olive Oil Salt, Pepper, Granulated Garlic
 
 
Heat olive oil in a frying pan. Wilt the spinach for less than a minute. Season with salt and pepper and turn the heat off. Set aside Combine cottage cheese, eggs, basil and salt and pepper in a bowl.
In a 9x13 in pan, layer the lasagna using raw noodles. Alternate the layers between veggies and cottage cheese making 4 layers. Add mozzarella on top of each layer before starting the next one. Top the entire lasagna with Parmesan. Cover with parchment paper, then foil. Bake at 350 for about an hour. Let set for a few minutes before cutting and serving!
Serves 8

Comments

Your Comments(please keep them on topic and polite)

on 01.24.13 Gail C. commented

Lookin' good - gotta try it!

on 01.28.13 Justine Lopez commented

This recipe looks great for my husband . He is a diabetic , but he loves to eat. This recipe seem to what will satisfy his big appetite . I'll keep in touch and let u know if he liked it or not.
Thank you
Justine

on 02.02.13 Susan M commented

Delicious! veggies, fat-free cheese, whole wheat pasta and spices, unbelievable to enjoy a healthy lasagna recipe that tastes so good.

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