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How do we keep the BodyBreak multivitamins so small?
Lasagna
Party / Low-Fat Lasagna Recipes
Jo's Veggie Lasagna
Ingredients
1 cup (250ml) carrots, shredded
1 cup (250ml) zucchini, shredded
1 cup (250ml) mushrooms, sliced
cup (125ml) onions, diced
1 pkg (300g) cooked spinach or
1 pkg (300g) frozen spinach
2 cups (500ml) 1% cottage cheese
1 tsp (5ml) garlic powder
1 tbsp (15ml) water
1/2 cup (125 ml) partly skimmed mozzarella cheese, shredded
1 pkg (375g) Catelli Healthy Harvest Whole Wheat Lasagna Noodles
1 jar (700g) Catelli Healthy Harvest Low Fat Pasta Sauce
Method:
Cook lasagna accordingly. In a nonstick skillet, heat water and steam carrots, onions, mushrooms and zucchini (use more water if necessary). Stir in 1/3 of the pasta sauce, garlic and heat thoroughly. In a bowl, combine cottage cheese, drained spinach and 1/3 of the mozzarella cheese. Spread 3 tbsp of sauce in a 13 x 9 inch (34x22cm) baking dish. Layer with 4 noodles, spread vegetable combination, 4 noodles, cheese/spinach mixture, 4 noodles, remaining pasta sauce and mozzarella cheese. Bake, covered, at 350 F (180 C) for 30 minutes and uncovered for 10 minutes more. Let stand for 10 minutes before serving.
Did You know?
In the cooking process, heat and water destroy some of the vitamin C and beta carotene so eat at least some of your produce raw. To minimize nutrient losses, steaming or microwave cooking are the best methods.
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