Recipe Image

Garden Vegetable Lasagna

  • 45 m
  • 5 h 50 m
Diabetic Living Magazine
“This vegetarian lasagna recipe is made with low-fat cottage cheese and fat-free ricotta. Bursting with colorful and healthy vegetables, it's a satisfying low-fat meal.”

Ingredients

    • 9 dried lasagna noodles
    • 6 cups broccoli florets
    • 1 large red bell pepper, cut into bite-size strips
    • 1 medium zucchini, sliced
    • 1 medium yellow summer squash, sliced (about 1¼ cups)
    • 2 eggs
    • 1 (16 ounce) container low-fat cottage cheese
    • 1 (15 ounce) container fat-free ricotta cheese
    • ½ cup chopped fresh basil
    • 2 tablespoons chopped fresh thyme
    • 3 cloves garlic, minced
    • ½ teaspoon salt
    • ¼ teaspoon bottled hot pepper sauce
    • ¼ teaspoon ground pepper
    • 2 cups shredded mozzarella cheese (8 ounces), divided

Directions

  • 1 Grease a 3-quart rectangular baking dish; set aside. Cook lasagna noodles in a large saucepan in a large amount of lightly salted boiling water for 10 to 12 minutes or until tender, but still firm. Drain the noodles; rinse with cold water. Drain well; set aside.
  • 2 Meanwhile, place a steamer basket in a large pot. Add water to just below the bottom of the steamer basket. Bring to boiling. Add broccoli, bell pepper, zucchini, and summer squash. Reduce heat. Cover and steam for 6 to 8 minutes or until the vegetables are crisp-tender. Remove from heat.
  • 3 Beat eggs in a medium bowl with a wire whisk or rotary beater. Stir in cottage cheese, ricotta cheese, basil, thyme, garlic, salt, hot pepper sauce, and ground pepper.
  • 4 Layer 3 of the cooked lasagna noodles in the prepared baking dish. Spread with one-third of the ricotta cheese mixture. Top with one-third of the vegetable mixture and ⅔ cup of the mozzarella cheese. Repeat the layers twice more.
  • 5 Cover the baking dish with foil and chill for at least 4 hours or up to 24 hours.
  • 6 To serve, preheat oven to 375°F. Bake the lasagna, covered, for 55 to 65 minutes or until heated through. Remove from the oven. Uncover. Let stand for 10 minutes before cutting to serve.
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