Low Fat Rainbow Vegetarian Lasagna
This low fat lasagna is a beautiful rainbow of vegetables, noodles and cheese!
1 package spinach lasagna noodles
2 cups of sliced mushrooms
1 yellow pepper
1 red pepper
1 green pepper
1 orange pepper
2 Tbsp olive oil
1 tsp dried rosemary
2 tsp dried oregano
1 cup low fat ricotta cheese
1 cup low fat (1%) cottage cheese
1 cup low fat (partly skimmed) cheddar cheese
1 cup low fat (partly skimmed) mozzarella cheese
1 jar of low fat spagetti sauce
- chop all the vegetables and mix in a bowl with olive oil, rosemary and oregano
2)spread out all the vegetables in a roasting/baking pan and roast uncovered at 400 for 30 minutes
3)cook lasagna noodles acording to package instructions
- mix ricotta, cottage, cheddar, and 1/2 of the mozarella cheese with 2 eggs
5)Assemble lasagna by spreading one thin layer of spagetti sauce, then layer lasagna noodles, then 1/3 of cheese filling, then roasted vegetables, continue to layer till pan is full, and all ingredients used.
6)Finish with last layer of lasagna noodles, then sprinkle the second half of the mozzarella cheese on top
- cover with tin foil and bake at 375 for 35 minutes Let cool 10 minutes before serving.