Diet Friendly Veggie Overload Lasagna Recipes

EASY VEGGIE LASAGNA

Steps:

• heat onion in oil in skillet over medium high heat until crisp tender --.
• add spaghetti sauce, vegetables and mushrooms, stir to combine -- set aside.
• in a medium bowl, combine cottage cheese, egg and 1/4 cup parmesan cheese, blend well --.
• spread 1 cup spaghetti sauce mixture in an ungreased 13x9" baking dish.top with 3 uncooked lasagna strips -- half of the cottage cheese mixture, half of the remaining spaghetti sauce mixture and half of the mozzarella cheese.
• repeat layers, starting wtih lasagna.
• pour water around edges of baking dish and sprinkle with remaining parmesan cheese, cover tightly with foil.
• bake at 375* for 45 minutes or until bubbly --.
• uncover, bake an additional 10 minutes --.
• let stand at least 5-10 minutes before serving.

VEGGIE LASAGNA

Steps:

• Place olive oil in bottom of pan, "stir-fry" mushrooms and peppers.
• Crack eggs into bowl, add ricotta and mix spinach inches Then add Milk, basil, oregano.
• In your lasagna pan, layer sauce, pasta, cheesemix, squashes , veggie mix twice.
• Layer sauce, pasta, sauce, shredded cheese as the top.
• Cover with alumnim foil.
• Cook 45 minutes 375.
• Remove foil and cook at 450 for 12 minutes.
• Let stand for 15 minutes.

VEGGIE LASAGNA

Steps:

• Cook noodles according to package direction.
• Meanwhile, in a medium bowl, whisk the eggs, egg whites, ricotta cheese, parsley, basil, oregano, and pepper. Set aside. Spray two 13inX9inX2in baking dishes with cooking spray. Drain noodles.
• In each baking dish spread 1 cup of spaghetti sauce. Place 3 noodles over spaghetti sauce then layer with quarter of ricotta mixture, 1 cup spaghetti sauce, 1 cup mozzarella cheese, three lasagna noodles and half of your veggies. Top each with remaining ricotta mixture, 1 cup spaghetti sauce, remaining lasagna noodles, spaghetti sauce and mozzarella cheese. Sprinkle Parmesan cheese over each.
• Cover and freeze one casserole for up to 3 months. Bake remaining lasagna uncovered at 375 for 40-45 minutes or until bubbly and edges are lightly browned. Let stand 10 minutes before serving.
• To use frozen lasagna: Thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 375 for 1 1/2 hours or until bubbly. Let stand 10 minutes before serving.

VEGGIE LASAGNA

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Boil lasagna noodles according to directions on box.
• In microwave safe bowl, melt butter for 30 seconds in a microwave oven.
• Add flour and stir until mixed.
• Add milk all at once.
• Cook in microwave on high for about 6 minutes, stirring every two minutes until thick.
• Add parmesan cheese and stir until melted.
• Saute onions, carrots and mushrooms in cooking spray until tender.
• Add drained broccoli and cook until warmed through.
• Mix cottage cheese and ricotta cheese with egg substitute, cornstarch and Mrs Dash seasoning.
• Pour 1/2 cup sauce in bottom of a 9X13 pan.
• Layer 3 noodles with 1/2 of cheese mixture, 3/4 cup of mozzarella, 1/2 of veggie mixture and 1/2 cup sauce.
• Repeat layers ending with noodles.
• Top with remaining sauce and cheese.
• Be sure to cover noodles completely with sauce.
• Bake uncovered for 30 minutes or until warmed through.

VERY VEGGIE LASAGNA

Steps:

• Stir fry the vegetables, garlic and salt in oil till crisp tender.
• Spread 3/4 cup spaghetti sauce in a greased 13"x9" baking dish.
• Arrange 7 noodles over sauce, overlapping as needed.
• Layer with half of veggies, spaghetti sauce and cheese.
• Repeat layers.
• Cover and bake at 350°F for 60-65 minutes or until bubbly.
• Let stand 15 minutes before cutting.
• Delicious!

VEGGIE LASAGNA

Steps:

• Preheat oven to 450.
• Saute green onions and mushrooms in oil. Add spaghetti sauce and heat through. Set aside.
• Combine tofu, spinach, egg, and seasonings in bowl.
• Layer lasagana in sprayed 9 x 13" pan. Sauce, noodles (uncooked), tofu, noodles, and sauce.
• Cover with foil and bake for 45 minutes.
• Put cheese on top of lasagna. Bake uncovered for 15 minutes.
• Let stand for 5 minutes before serving.

DIET FRIENDLY VEGGIE OVERLOAD LASAGNA

Steps:

• Preheat oven to 375 degrees.
• Pour enough sauce to cover the bottom of an 8x8" baking dish; about 1/3 of the jar.
• Sprinkle grated carrot and chopped onion over sauce in bottom of dish.
• Top sauce with two of the Barilla noodles.
• Layer the slices of zucchini, summer squash, and mushrooms and spinach over the noodles.
• Sprinkle the broccoli, bell pepper, fresh basil and sliced olives over the spinach leaves.
• Top with half cup of the mozzarella cheese.
• Pour 1/2 of the remaining sauce over the mozzarella cheese and top with the last two lasagna noodles.
• Pour the last of the pasta sauce over the top noodles and spread out evenly.
• Top with the the last of the mozzarella cheese.
• Cover the baking dish with foil and bake for 40 minutes.
• Remove foil and continue to bake an additional 10-15 minutes until cheese is melted.