Zucchini no noodle lasagna with oyster mushrooms

Vegetable Lasagne

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by: jumpingmanq






Quick and healthy dinner for active kids. View more here: https://www.swingsetmall.com/childrens-nutrition-guide




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

2 medium carrots

1 medium green bell pepper

1 medium onion

2 cups spaghetti sauce

2 cups low fat cottage cheese

1 ounce cream cheese

8 ounces mozzarella cheese

3 ounces Parmesan cheese

1 teaspoon salt

2 large eggs

8 ounces lasagna noodles

Nutrition Facts
Vegetable Lasagne

Servings Per Recipe: 4

Amount per Serving

Calories: 683

  • Total Fat: 28.3 g
  •     Saturated Fat: 14.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 217.7 mg
  • Sodium: 1846 mg
  • Total Carbs: 58.1 g
  •     Dietary Fiber: 4.9 g
  •     Sugars: 12.1 g
  • Protein: 48.1 g
VIEW DETAILED NUTRITION

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preparation

Zucchini no noodle lasagna with oyster mushrooms 1.   Preheat oven to 350 degrees

2.  Dice carrots, green pepper, and onion. Spray a skillet with cooking spray, heat over medium. Saute the veggies until tender. Add the spaghetti sauce and heat through.

3.  In a separate bowl, mix together cottage cheese, cream cheese, mozzarella (reserving a little for the top), Parmesan cheese, salt, and eggs.

4.  Spread 1 cup sauce mixture into the bottom of a 13x9-inch baking dish. Layer 1/2 each uncooked lasagna noodles, cheese mixture, and sauce. Repeat layers and top with remaining mozzarella cheese.

5.  Cover with foil and bake for 50 minutes. Remove foil for last 10 minutes of baking.

6.  Allow to cool for 15-20 minutes before cutting.

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Vegetable Lasagne

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by: girlcocoa






All the hearty flavor of a classic lasagne, but none of the meat! This bright, fresh version features a variety of vegetables and a trio of cheeses.




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6

8 ounces dry lasagne

4 large (about 12 oz total) carrots (cut into 1/4-inch-thick slices)

3 large (about 1 lb total) zucchini (cut into 1/4-inch-thick slices)

2 tablespoons olive oil or salad oil

1 medium-size onion (finely chopped)

8 ounces mushrooms (thinly sliced)

1 teaspoon each dry basil (thyme leaves, and oregano leaves)

1 jar (32 oz) marinara sauce

2 packages (10 oz each) frozen chopped spinach (thawed)

8 ounces ricotta cheese

3 cups (12 oz) shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Nutrition Facts
Vegetable Lasagne

Servings Per Recipe: 6

Amount per Serving

Calories: 983

  • Total Fat: 50.6 g
  •     Saturated Fat: 24.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 117.8 mg
  • Sodium: 1943.5 mg
  • Total Carbs: 73.3 g
  •     Dietary Fiber: 13.9 g
  •     Sugars: 21.2 g
  • Protein: 61.8 g
VIEW DETAILED NUTRITION

how is this calculated?

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preparation

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