Affordable Healthy Recipe: Vegetable Lasagna

Feb 15 2013

A quick and easy way to use frozen vegetables for a filling and satisfying meal to shake off even the coldest winter day.


8 oz lasagna noodles (9-10 Noodles)
2 egg whites
16 oz 1% cottage cheese
15 oz fat free ricotta cheese
2 tsp Italian seasoning, crushed
4 cloves garlic
2 cups fresh mushrooms
1 cup chopped onions
1 tbl cooking oil
2 tbl all purpose flour
1/2 -1 tsp black pepper
1 1/4 cup skim milk
1 -10 oz pkg frozen chopped spinach (thawed and drained)
1 -10 oz pkg frozen chopped broccoli (thawed and drained)
1 cup shredded carrot
3/4 cup parmesan cheese (3 oz)
1- 8 oz pkg shredded mozarella part skim(2 cups)
















  1. Cook lasagna noodles according to package,drain and set aside.In medium bowl combine egg whites, cottage cheese, ricotta and Italian seasoning. Set aside.
  2. In large skillet cook mushrooms, onion and garlic in oil until tender. Stir in flour & pepper add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in drained spinach & broccoli, carrot and 1/2 cup of Parmesan cheese.
  3. Grease 3-quart rectangular baking dish. Layer 1/3 of the noodles, folding or cutting to fit if necessary. Spread with 1/3 of the cottage cheese mixture, then 1/3 of vegetable mixture. Sprinkle with 1/3 mozzarella. Repeat the layers 2 more times. Sprinkle with remaining 1/4 cup Parmesan cheese.
  4. Bake uncovered, at 350 degrees for 35 min or until heated through. Let stand for 10 minutes before serving. Makes 12 servings.

Note:To make-ahead, assemble and cover unbaked lasagna with foil and chill up to 48 hours. Bake, covered in a 350 degree oven for 30 min. Uncover and backe 30-35 minutes more or until heated through. Let stand for 10 min before cutting.

Nutritional info:  Per serving: Calories 258, Fat 7.5g, Sat Fat 4g, Carb 26.7g, Sodium 492mg, Potassium 302, Fiber 3g, Protien 21g Source:



May 2024