Ingredients Jump to Instructions ↓

  1. 9 dried whole grain lasagna noodles

  2. Nonstick cooking spray

  3. 1 mediumleek, chopped (about 1/2 cup)

  4. 3 mediumzucchini, thinly sliced

  5. 2 cupssliced mushrooms

  6. 3/4 cupbottled roasted red peppers, drained and cut into bite-size strips

  7. 1/4 cupchopped fresh basil

  8. 1 24-ounce cartonfat-free cottage cheese (scant 3 cups)

  9. 2 eggs

  10. 2 clovesgarlic, minced

  11. 1 10-ounce packedfrozen chopped spinach, thawed and well drained

  12. 1 cupshredded low-fat mozzarella cheese (about 4 ounces)

  13. 1/4 teaspoonground black pepper

  14. Shredded fresh spinach

Instructions Jump to Ingredients ↑

  1. Directions Cook lasagna noodles according to package directions. Preheat oven to 350° F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside.

  2. Lightly coat a large skillet with nonstick cooking spray. Cook leeks over medium heat for 4 minutes until just tender. Stir in sliced zucchini, mushrooms and roasted red pepper. Cook and stir for 8 to 10 minutes until vegetables are tender. Remove from heat and stir in chopped basil.

  3. Meanwhile, in a food processor or blender combine cottage cheese, eggs and garlic. Cover and process or blend until smooth. Stir in thawed spinach.

  4. Layer 3 lasagna noodles in bottom of the prepared baking dish and top with 1/2 the zucchini mixture. Spread 1/3 the cottage cheese mixture on top. Repeat, ending with a layer of noodles. Spread remaining cottage cheese mixture atop. Sprinkle mozzarella cheese on top. Spray a piece of cooking foil with nonstick cooking spray and place over the cheese. Bake 45 minutes; uncover and bake 5 minutes more. Let stand 10 minutes before serving.

  5. Sprinkle with black pepper to serve. If desired, garnish with fresh spinach.


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