Italian

Chock-full of Veggies Lasagna takes 30 minutes to prepare.

Chock-full of Veggies Lasagna takes 45 minutes to cook.

Chock-full of Veggies Lasagna makes 15 servings.

The ingredients for Chock-full of Veggies Lasagna are:

10 oz whole grain lasagna noodles
1.5 jar/ 3-4 cups marinara sauce (even better if it's made from scratch!)
3 cups non-fat cottage cheese
1 cup part-skim mozzarella or Italian cheese blend
.5 cup fresh spinach, shredded
1 small yellow squash, chopped
1 small zucchini, chopped
2-3 cloves garlic

Optional: I often add in chopped tomatoes, grated carrots, finely chopped broccoli and cauliflower, even celery. Use whatever veggies you have on hand!

Here is how you make Chock-full of Veggies Lasagna:

1. Preheat oven to 350. If the lasagna noodles need to be boiled before baking, make them according to "al dente" directions and set aside.2. Spread a thin layer of sauce in the bottom of cooking dish. Layer noodles on top of sauce.3. In a small bowl, combine chopped garlic and cottage cheese. Mix well, then spread on top of noodles.4. Top with another layer of noodles, then a thin layer of sauce. Combine the rest of the veggies and spread a thin layer on noodles. Top with another layer of noodles and then the rest of the sauce.5. Bake for 20-30 minutes uncovered, then sprinkle with mozzarella or Italian cheese blend. Bake another 15-20 minutes, until cheese is hot and bubbly.Makes 15 servings.

The nutritional information for Chock-full of Veggies Lasagna is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 168.4

• Total Fat: 1.9 g
• Cholesterol: 6.7 mg
• Sodium: 528.8 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 4.0 g
• Protein: 14.9 g

Chock-full of Veggies Lasagna is Italian cuisine.

The dietary needs meet for Chock-full of Veggies Lasagna is Vegetarian