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Vegetarian lasagna

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    Vegetarian lasagna Heart Smart Low Sodium

    Spend quality time with your kiddos in the kitchen with this easy-to-make recipe! Just be sure to help with using the blender and oven (steps 2 and 7).

    Ingredients

    1 16-ounce container fat-free cottage cheese
    1 16-ounce package frozen peas, thawed and drained
    1/2 teaspoon freshly ground black pepper
    1 16-ounce jar low-sodium spaghetti sauce, divided
    1 9-ounce package oven-ready lasagna noodles (10 noodles), divided
    1/4 cup shredded part-skim mozzarella cheese

    Directions

    1. Preheat oven to 400 F.
    2. Blend cottage cheese in a blender until smooth. In a medium bowl, combine blended cottage cheese, peas and black pepper. Stir.
    3. Spread 1/3 cup of the spaghetti sauce into the bottom of an 8-by-8-inch baking dish. Then place 2 layers of lasagna noodles (4 noodles) on top of the sauce.
    4. Spread half of the cottage cheese mixture onto the noodles. Then spread another 1/3 cup spaghetti sauce on top. Place 1 layer of lasagna noodles (2 noodles) on top of the sauce.
    5. Spread remaining cottage cheese mixture onto the noodles. Place 2 layers of lasagna noodles (4 noodles) on top of the cottage cheese mixture.
    6. Spread remaining spaghetti sauce onto the noodles and sprinkle with mozzarella cheese.
    7. Cover baking dish loosely with foil and bake for 45 to 50 minutes.
    8. Allow to cool for 10 minutes, then cut into 4 squares. Serve warm.

    Makes 4 servings

    Recipe contains: wheat, milk

    Carb choices per serving: 5

    lasagna-in-a-pan

    Serve this dish with a side salad drizzled with a simple dressing made from oil, vinegar and herbs.

    Nutrition Facts