Zucchini and Mushroom Lasagna
Description
Per Serving: Calories: 300
Carbohydrate: 43g
Protein: 14g
Fat: 8g
Ingredients
At a glance
Vegetarian
16 oz low fat cottage cheese
1 medium zucchini
2 (7 oz) cans chopped button mushrooms
1 (14 oz) can whole leaf spinach drained
1/2 cup grated Parmesan cheese
1/4 cup dried parsley flakes
1 Tbsp garlic powder
1 Tbsp minced onion
1 Tbsp minced garlic
2 (10 oz) jars marinara sauce
1 (8 oz) package oven ready (no boil) lasagna noodles
1/2 cup pepper-jack cheese
1 medium zucchini
2 (7 oz) cans chopped button mushrooms
1 (14 oz) can whole leaf spinach drained
1/2 cup grated Parmesan cheese
1/4 cup dried parsley flakes
1 Tbsp garlic powder
1 Tbsp minced onion
1 Tbsp minced garlic
2 (10 oz) jars marinara sauce
1 (8 oz) package oven ready (no boil) lasagna noodles
1/2 cup pepper-jack cheese
Methods/steps
In large bowl, mix first 9 ingredients together and set aside. Layer bottom of 12 x 9-inch pan with 1 cup marinara sauce. Place 3 uncooked lasagna noodles on top of sauce. Top with layer of 1/3 cheese mixture. Layer another 3 noodles on top of mixture. Pour 2 cups marinara sauce over noodles (this allows noodles not to burn while cooking). Layer another 1/3 of cheese mixture on sauce-covered noodles. Repeat. Layer 3 remaining noodles on top of cheese mixture. Top with 1 cup marinara sauce and pepper-jack cheese. Cover baking dish with foil. Bake at 375 degrees for 60-70 minutes.
Reviews