Vegetable Lasagna Serves 8

9 lasagna noodles
2 cans tomato sauce
1 tablespoon minced garlic
1/4 teaspoon dried oregano
1 10-ounce package frozen chopped broccoli, thawed and pressed of liquid
1 cup shredded carrots
2 cups low-fat cottage cheese
1/4 cup grated parmesan cheese
1 cup shredded low-fat mozzarella cheese

Boil lasagna noodles until barely cooked.

Preheat oven to 350 degrees.

Spray a 9x13 pan with olive oil spray. In one bowl mix tomato sauce, oregano and garlic.

In a second bowl mash cottage cheese and add broccoli, carrots and parmesan cheese.

After noodles are drained and slightly cooled, spread approximately 1/2 cup of sauce in bottom of pan.

Layer 3 noodles on sauce, spread half of broccoli cheese mixture on noodles, and top with 1/2 cup sauce.

Once gain layer 3 noodles and the other half of the broccoli cheese mixture, topping with 1/2 cup of sauce.

Top it off with the last 3 noodles and the last of the sauce.

Sprinkle with mozzarella and bake about 45 minutes, or until bubbly. Cool 10-20 minutes before serving.

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