Italian

Garden Harvest Lasagna is for Dinner.

Garden Harvest Lasagna takes 20 minutes to prepare.

Garden Harvest Lasagna takes 50 minutes to cook.

Garden Harvest Lasagna makes 8 servings.

The ingredients for Garden Harvest Lasagna are:

Olive Oil, 2 Tbsp
Zucchini, 2 Medium
Mushrooms, 2 Cans
Meijer Fat Free Cottage Cheese, 2 cups
Sargento Mozzarella Part Skim, 1 1/2 Cups
Parmesan Cheese, grated, 1/4 Cup
Egg, fresh, 1 medium, slightly beaten
Basil, 1 tsp
Barilla Lasagne Flat No Boil Noodle, 9 Oz Pckg
Ragu Spaghetti Sauce, 4 cups

Here is how you make Garden Harvest Lasagna:

Preheat oven to 375. Heat olive oil in 12-inch skillet over medium heat and cook zucchini about 3 minutes; then add mushrooms (drained) continue to cook until the vegetables are tender; set aside.Combine cottage cheese, 1 cup mozzarella, Parmesan cheese, egg and basil in medium bowl; set aside.Evenly spread a layer of pasta sauce in baking dish. Arrange lasagna noodles, lengthwise over sauce, overlapping edges slightly. Spread cheese mixture over noodles, then sauce, then vegetables. End with a layer of noodles on top and cover the noodles with the reamining mozzarella cheese. About 3 layers.Loosely over with aluminum foil. and bake approximately 45 minutes or until bubbling. Let stand 10 minutes before serving. Makes approximately 8 servings.Number of Servings: 8Recipe submitted by SparkPeople user BPELLER.

The nutritional information for Garden Harvest Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 372.7

• Total Fat: 12.8 g
• Cholesterol: 70.8 mg
• Sodium: 1,362.4 mg
• Total Carbs: 41.9 g
• Dietary Fiber: 5.6 g
• Protein: 22.0 g

Garden Harvest Lasagna is Italian cuisine.

The dietary needs meet for Garden Harvest Lasagna is Vegetarian