Who says veggie lasagna has to be boring! This is one of my FAV go to dinners, and it is so tasty, you will never miss the meat. This hearty meal is great reheated and can be thrown in the freezer and warmed up for a quick weeknight dinner!
Servings: 8
Serving Size: 1 piece or about 1 cup
Points Plus: 8pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 40 minutes + 15 minutes of 'stand' time
Rating: 4 Stars - Very Good
Ingredients:
8 lasagna noodles, no cook
1 lb. mushrooms, chopped
3/4 cup green pepper, chopped
3 garlic cloves, chopped
2 cups pasta sauce
1 t. dried basil1 cup part skim ricotta
1 cup 1% cottage cheese
2 eggs
1/2 cup parm
2 cups part skim mozzarella
Cooking spray
Directions:
Preheat your oven to 350! Spray a dutch oven with cooking spray Add mushrooms, green pepper and garlic. Sautee for about five minutes. Add pasta sauce and warm. In a separate bowl mix basil, ricotta, cottage cheese, eggs and parm. Scoop a small amount of sauce mixture into the bottom of an 8 by 11 inch pan. Top sauce with 4 noodles. top noodles with 1/2 of the egg and cheese mixture, the 1/2 of the pasta sauce mixture. Repeat with noodles, cheese mixture and sauce mixture. Top with mozzarella cheese. Place in the oven and bake for 40 minutes. Let stand for 15 minutes and enjoy!
Tip:
I can think of a TON more types of veggies that would work well in here. Experiment!
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