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  • Healthy Serving: Recipe Directory

  • Vegetable Lasagna

  • Ingredients:

    • 6 lasagna noodles (4 oz)
    • 2 quarts water
    • 1 cup chopped onion
    • 1 1/2 cups 1/8-inch bias-cut carrots (4 medium)
    • 2 tsp. minced garlic (1 clove)
    • 1 3/4 cups nonfat spaghetti sauce (about 15 oz. jar)
    • 1/2 cup water
    • 1 tsp. basil
    • 1/2 tsp. oregano
    • 2 eggs
    • 2 cups low-fat cottage cheese (about one 16 oz. carton)
    • 4 tbsp. parmesan cheese
    • 1 10-oz package frozen chopped spinach thawed and drained
    • 1 cup sliced mushrooms
    • 1 cup quartered and sliced zucchini
    • 1 cup shredded part skim mozzarella cheese (about 4 oz.)

    Cook lasagna noodles in boiling water about 12 minutes. Drain and rinse. Saut onions, carrots, and garlic in cooking spray or small amount of chicken broth until carrots are tender, about 10 minutes. Add spaghetti sauce, water, and spices. Bring to a simmer. Beat eggs and blend in cottage cheese, Parmesan cheese, and vegetables. Spread a thin layer or sauce over bottom of 9x13-inch baking pan. Cover with layer of noodles, spoon half of cheese mixture over noodles. Cover with half of sauce. Repeat. Cover with foil and bake at 350 degrees for 35 minutes. Remove foil and sprinkle with cheese. Bake uncovered about 15 minutes, or until center is bubbly. Let cool about 10 minutes to set layers. Cut 2x3 into 6 pieces.

    Per serving:

    • Calories: 310
    • Sodium: 883 mg.
    • Fat: 9 g
    • Calories from fat: 26%
    • Cholesterol: 119 mg.

    From Rhode Island Hospital's Healthy Cooker.