McCoy's lowfat veggie lasagna
| Prep Time: 30 min | Serves: 8 |
| Cooking Time: 30 min | Yield: 8 servings |
Low fat lasagna with spinach, soy crumbles, and lots of cheese.
Ingredients
- 12 oz Burger Crumbles Soy Veggie
- 8 oz Lasagna Noodles
- 28 oz Hunt's Crushed Tomatoes
- 2 cups Raw Spinach
- 8 oz Canned Mushrooms
- 1 cup Onions
- 4 tsp Minced Garlic
- 1 7/8 cups Low-fat Ricotta Cheese
- 7 1/2 oz Cottage Cheese Fat Free
- 2 tsp Italian Herbs
- 3/4 cup Mozzerella Low Fat Cheese
- 3 oz Baby Carrots
Directions
Preheat oven to 375 degrees, and coat an 11 X 7-inch baking dish with nonstick cooking spray.
Sauté garlic for 1 minute, followed by onion (carrots?) and mushrooms, and soy crumbles. Gently sauté for 10 minutes until vegetables are softened. Add tomatoes, herbs and some black pepper. Bring to a boil, then reduce to a simmer for 10 minutes. Stir in spinach.
Mix ricotta and cottage cheese together.
Spread a cup of sauce on the bottom of the baking dish. Top with noodles, followed by half the ricotta cheese; add another layer of sauce, followed by noodles and remaining ricotta cheese. Continue with remaining noodles and sauce, ending with sauce. Top with mozzarella and bake for 30 minutes. Serves 8.