Healthy Veggie Lasagna

I'm still trying to use up some of my SUMMER squash! This easy lasagna really hits the SPOT, and it's a great way to sneak in TONS of veggies. :)

Healthy Veggie Lasagna
1 zucchini, halved and then sliced
1 yellow squash, halved and then sliced
1/2 onion, chopped
1/2 to 3/4 cup thinly sliced carrots
1 cups chopped fresh spinach or Swiss chard
1 jar (1 pound 10 ounces) spaghetti sauce
4 ounces light or fat-free cream cheese, softened
1 container cottage cheese (I think it's the reg 16-ounce, not the "tall" container)
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese, divided
1 box lasagna noodles
1 1/2 cups grated mozzarella cheese, divided

Preheat oven to 375 degrees.

In a frying pan, lightly saute all of the veggies together until just tender. Spread a spoonful of sauce in the bottom of a 9 x 13-inch pan and set aside.

In a bowl, combine the cream cheese, cottage cheese, Italian seasoning, and 1/4 cup Parmesan cheese. Place 3–4 lasagna noodles over sauce in bottom of pan. Top with half of the cheese mixture, half of the veggies, 1/3 cup mozzarella cheese, and some of the sauce. Place 3–4 noodles on top and repeat layers. Cover with 3–4 more noodles and remaining sauce. Top with remaining cheeses. Cover and bake for 45–50 minutes, then uncover and bake 5–10 minutes more. Let stand 5–10 minutes before serving.  Makes 8 to 10 servings.

TIP: Other great veggies in this dish? You can substitute or add in any of these: chopped red or green bell pepper, sliced or diced black olives, corn, sliced mushrooms, chopped broccoli, kale, etc. Also if you have more leftovers than you know what to do with, freeze individual slices in a plastic Ziplock container and save them for lunches or another dinner!

1 comment:

  1. Hi, you managed to make veggie lasagne seem naughty and yummy, well done!