INGREDIENTS
1
red bell pepper, chopped
1
yellow bell pepper, chopped
1
green bell pepper, chopped
1
package (8 ounces) sliced fresh mushrooms
1
cup thinly sliced zucchini
1/2
cup chopped onion
4
cloves garlic, minced
1‑1/2
cups vegetable juice cocktail
1
can (16 ounces) diced tomatoes, undrained
1‑1/2
to 1-3/4 teaspoons dried Italian seasoning
1
tablespoon olive oil
9
uncooked lasagna noodles
1
cup fat-free cottage cheese
1/3
cup grated Parmesan cheese
4
ounces sliced reduced-fat provolone cheese
PREPARATION:
- Preheat oven to 350°F. Combine peppers, mushrooms, zucchini, onion, garlic, vegetable juice cocktail, tomatoes and Italian seasoning in Dutch oven. Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 15 minutes. Remove from heat; stir in oil.
- Spray 12X8-inch baking pan with nonstick cooking spray. Place 3 lasagna noodles on bottom of pan. Spread 1/3 sauce over noodles. Spread 1/2 cup cottage cheese evenly over sauce; sprinkle with 2 tablespoons Parmesan cheese. Repeat layers, ending with sauce.
- Bake, uncovered, 1 hour or until bubbly. Tear provolone cheese in small pieces; place on top of lasagna. Sprinkle with remaining Parmesan cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes. Cut into 6 wedges to serve.
Tip
For extra convenience, purchase 3 cups chopped red, green and yellow bell pepper mixture from the grocery store salad bar.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Serving Size:
1 lasagna wedge
Sodium
760 mg
Protein
18 g
Fiber
3 g
Carbohydrate
26 g
Saturated Fat
3 g
Total Fat
8 g
Calories from Fat
29 %
Calories
240
Cholesterol
16 mg
DIETARY EXCHANGE:
Vegetable
2
Starch
1
Meat
2
