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Sherry's Lo-Fat Vegetable Lasagna
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Sherry's Lo-Fat Vegetable Lasagna

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 pkg (16 oz.) frozen veggie mix: broccoli and carrots
1 lg zucchini, sliced thin
2 container s (16 oz. each,) 1% lo-fat cottage cheese
1 pkg (8 oz.) Kraft Reduced-Fat Shredded Mozzarella Cheese
1 egg
2 Tbsp Kraft Reduced-Fat Parmesan Cheese
1 Tbsp flour
1 tsp Italian seasoning
1/4 tsp pepper
1 jar (24 oz.) pasta sauce
1 pkg (8 oz.) oven ready lasagna noodles
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Let's Make It
1
Preheat oven to 375°F. Spray a 13" x 9" pan with cooking spray. Microwave frozen veggies for 2 min. Mix cottage cheese & mozzarella cheese and next 5 ingredients until smooth. Mix sauce with 1/2 cup water.
2
Spread 3/4 cup sauce into bottom of pan. Top with 4 noodles. Top noodles with 1/2 cheese mix, 1/2 veggies and 3/4 cup sauce. Top sauce with 4 noodles. Top noodles with cheeses, top cheeses with veggies and remaining sauce, top with any remaining noodles.
3
Cover with foil, bake 45 min. Uncover, sprinkle the rest of cheese onto casserole, and bake uncovered 10 min.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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