Italian

Shannalee's low fat vegetarian lasagne is for Dinner.

Shannalee's low fat vegetarian lasagne takes 60 minutes to prepare.

Shannalee's low fat vegetarian lasagne takes 60 minutes to cook.

Shannalee's low fat vegetarian lasagne makes 12 servings.

The ingredients for Shannalee's low fat vegetarian lasagne are:

16 lasagne noodles
1 can sliced black olives
2 cans Hunt's Thick and Rich Spicy Red Pepper and Chilies pasta sauce (important not to substitute)
2 green bell peppers, chopped
1 cup sliced fresh mushrooms
1 large or 2 medium yellow onions, chopped
1 medium zucchini, chopped
2 tsp. dried oregano
1 tsp. dried basil
3 cloves garlic, pressed or chopped
500g carton fat free cottage cheese
2 cups shredded low fat mozzerella cheese
quick spray of olive oil

Here is how you make Shannalee's low fat vegetarian lasagne:

Cook noodles according to package directions, until almost done. Run under cold water and drain well. Combine the sauce with the olives, vegetables and herbs. Preheat oven to 400.Spray large glass baking pan with a small amount of olive oil spray, then spread with a little bit of sauce. Dry remaining water off of drained lasagne noodles, then make 4 layers in this order: 4 noodles, sauce, cottage cheese, mozza cheese. Cover pan with tin foil, then put on middle rack of preheated oven and bake for 50 minutes, but keep an eye on it and reduce heat if it starts to brown. Remove tin foil and bake for another 10 minutes. Remove from oven and let sit for 15-20 minutes before serving to let the lasagne set before cutting. Serving Size:?Makes 12 servings

The nutritional information for Shannalee's low fat vegetarian lasagne is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 282.5

• Total Fat: 6.6 g
• Cholesterol: 9.2 mg
• Sodium: 819.3 mg
• Total Carbs: 42.1 g
• Dietary Fiber: 7.0 g
• Protein: 15.4 g

Shannalee's low fat vegetarian lasagne is Italian cuisine.