Vegetarian

Mushroom and Zucchini Lasagna takes several minutes to prepare.

Mushroom and Zucchini Lasagna takes several minutes to cook.

Mushroom and Zucchini Lasagna makes 8 servings.

The ingredients for Mushroom and Zucchini Lasagna are:

6 oz. whole grain lasagna noodles
28 oz. crushed tomatoes
4 oz. tomato paste
i cup sliced fresh zucchini
1 cup sliced fresh mushrooms
8 oz. lowfat mozzarella cheese, shredded
1 cup 2% fat cottage cheese
1 cup part skim milk ricotta cheese
2 tbsp. olive oil

Here is how you make Mushroom and Zucchini Lasagna:

Boil lasagna for 8 minutes and drain.In a frypan, saute mushrooms and zucchini in olive oil, then add tomatoes, tomato paste, and seasonings of your choice to taste. Simmer for 15 minutes.In a bowl, mix the cheeses.in a 13 by 9 inch class pan, make one layer of noodles top with 1/3 of cheese mixture and 1/3 of tomatos and veggies. Repeat twice, top with one last layer of noodles and a little sauce.Cover with aluminum foil and bake at 350 for 30 minutes. Remove foil and bake for an additional 15 minutes, then remove from oven and let stand for 10 minutes before serving.Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user WILLAGEORGE.

The nutritional information for Mushroom and Zucchini Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 295.0

• Total Fat: 11.6 g
• Cholesterol: 28.3 mg
• Sodium: 528.6 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 5.0 g
• Protein: 20.2 g