Ingredients

The following ingredients have 4 Servings
  • 1 box lasagna sheets
  • 1 pound low fat cottage cheese
  • 2 cups shredded reduced fat mozzarella cheese
  • 1 large egg
  • 2 tablespoons chopped fresh parsley
  • 2 cups shredded zucchini
  • 2 cups frozen chopped spinach, defrosted and drained
  • 1 cup shredded carrots
  • 2- (28-ounce) cans crushed tomatoes with basil

Instruction

  • Bring a large pot of water to a boil, add some salt and cook the lasagna sheets until they are al dente. Drain the water.
  • In a large bowl, combine the cottage cheese, 1 c. mozzarella cheese, egg, 1 tbsp. parsley, zucchini, spinach, carrots and 1 can of the crushed tomatoes. Mix well.
  • Preheat oven to 350 degrees F.
  • Using a 9"x13" oven safe dish, ladle a thin layer of the crushed tomatoes on the bottom, place 5 lasagna sheets on top of the sauce; then spread the vegetable mixture on top of the noodles. Continue layering four times until the top layer contains only the lasagna sheets.
  • Add a layer of the crushed tomatoes; then sprinkle with the remaining 1 c. of mozzarella cheese and 1 tbsp. parsley.
  • Bake for 45 minutes; then remove from oven and allow to cool 10 minutes; then cut into 12 pieces.