LOW CHOLESTEROL VEGETARIAN RECIPES RECIPES

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LUSCIOUS VEGETARIAN LASAGNA RECIPE - LOW-CHOLESTEROL.FOOD.COM



Luscious Vegetarian Lasagna Recipe - Low-cholesterol.Food.com image

I love this recipe. Again, it's a way to sneak a variety of veggies into my son's diet. I really don't even miss the meat when I make it. I'm sure it would even be good if you tossed some ground turkey or beef into the mix.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 17

1 (14 1/2 ounce) can tomatoes, undrained
1 (12 ounce) can meatless tomato sauce
1 teaspoon dried oregano leaves, crushed
1 teaspoon dried basil leaves, crushed
1 dash black pepper
1 large onion, chopped
1 1/2 teaspoons garlic, minced
2 tablespoons olive oil
2 small zucchini, chopped
8 ounces mushrooms, chopped
1 large carrot, chopped
1 green pepper, chopped
1 cup mozzarella cheese, shredded
2 cups 1% fat cottage cheese
1 cup parmesan cheese or 1 cup romano cheese, grated
8 ounces lasagna noodles, cooked, rinsed and drained
parsley sprig (optional)

Steps:

  • Simmer tomatoes with juice, tomato sauce, oregano, basil and black pepper in medium saucepan over low heat.
  • Meanwhile, cook and stir onion and garlic in hot oil in large skillet over medium-high heat until onion is golden. Add zucchini, mushrooms, carrot and green pepper. Cook and stir until vegetables are tender, 5-10 minutes.
  • Stir vegetables into tomato mixture; simmer 15 minutes.
  • Combine mozzarella, cottage and Parmesan cheeses in large bowl, blend well.
  • Spoon about 1 cup sauce in the bottom of 12x8" glass baking dish. Place a layer of noodles over sauce, then 1/2 of the cheese mixture and 1/2 of the remaining sauce. Repeat layers of noodles, cheese mix and sauce.
  • Bake in preheated 350 degree oven 30-45 minutes or until bubbly. Let stand 10 minutes. Garnish with parsley, if desired.

Nutrition Facts : Calories 426.2, FatContent 15.4, SaturatedFatContent 6.7, CholesterolContent 32.4, SodiumContent 998.3, CarbohydrateContent 44.9, FiberContent 5.1, SugarContent 11.5, ProteinContent 28.6

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