Italian

Garden Vegetable Lasagna is for Dinner.

Garden Vegetable Lasagna takes 20 minutes to prepare.

Garden Vegetable Lasagna takes 45 minutes to cook.

Garden Vegetable Lasagna makes 4 servings.

The ingredients for Garden Vegetable Lasagna are:

Cheese, Mozzarella (Part Skim) shredded - 1 Cup
Cheese, Parmesan (grated) - 1/4 Cup
Cheese, Cottage Low Fat Low Sodium - 16 Ounces
Ragu Light Pasta Sauce - 26 Ounces
Pasta, Lasagna - 6 Ounces
Vegetables, Mixed - 16 Ounces

Here is how you make Garden Vegetable Lasagna:

1. Preheat oven to 375 degrees.2. Cook, drain and halve four Lasagna noodles crosswise.3. Thaw and dry your choice of frozen mixed vegetables.4. In a small bowl; combine Mozzarella cheese with Parmesan cheese. Remove 1/3 Cup of mixture, reserve. In a medium bowl; combine Cottage cheese with remaining Mozzarella cheese mixture, set aside.5. In an 8x8 inch baking dish; evenly spread 1/3 Cup pasta sauce. Arrange two noodle halves over sauce. Spread 1/3 of the cheese mixture over noodles, then 1/3 of the vegetable mixture and 1/3 cup of sauce. Repeat layers twice. Top with remaining two noodles and 1/3 Cup sauce.6. Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and sprinkle with reserved cheese mixture. Bake uncovered for an additional 15 minutes. Let stand for 15 minutes before serving. Serve with remaining sauce, heated.Number of Servings: 4Recipe submitted by SparkPeople user DARTHCHRONIS.

The nutritional information for Garden Vegetable Lasagna is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 532.6

• Total Fat: 13.0 g
• Cholesterol: 42.3 mg
• Sodium: 1,545.8 mg
• Total Carbs: 61.0 g
• Dietary Fiber: 7.2 g
• Protein: 41.0 g

Garden Vegetable Lasagna is Italian cuisine.

The dietary needs meet for Garden Vegetable Lasagna is Vegetarian