This is my own version of a healthier vegetarian lasagna.
|8||zucchini (cut in long slices)|
|3 cups||red pasta sauce|
|2 cups||(diced up) cremini mushrooms|
|3 cups||baby spinach|
|2 cups||low-fat cottage cheese|
The amount of zucchinis needed for this recipe depends on the size of them & the size of baking tray that you will be using.
Start by putting a thin layer of pasta sauce on the bottom of a long baking tray. Then place one layer of zucchini & add cottage cheese on that layer, sprinkle some mushrooms evenly (only add mushrooms on the cottage cheese layers). Do a second layer of zucchini & after adding the pasta sauce add baby spinach evenly. Continue by creating layers & rotating between the pasta sauce (baby spinach) & cottage cheese (mushrooms) on the layers zucchini. Finish off by sprinkling 3/4 of a cup shredded white cheddar cheese on top the lasagna.
Cook at 400 degrees for 40 mins. Let rest for 20mins, & serve
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