Vegetable Lasagne


by: jumpingmanq

Quick and healthy dinner for active kids. View more here:


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serves: 4

2 medium carrots

1 medium green bell pepper

1 medium onion

2 cups spaghetti sauce

2 cups low fat cottage cheese

1 ounce cream cheese

8 ounces mozzarella cheese

3 ounces Parmesan cheese

1 teaspoon salt

2 large eggs

8 ounces lasagna noodles

Nutrition Facts
Vegetable Lasagne

Servings Per Recipe: 4

Amount per Serving

Calories: 683

  • Total Fat: 28.3 g
  •     Saturated Fat: 14.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 217.7 mg
  • Sodium: 1846 mg
  • Total Carbs: 58.1 g
  •     Dietary Fiber: 4.9 g
  •     Sugars: 12.1 g
  • Protein: 48.1 g

how is this calculated?

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1.   Preheat oven to 350 degrees

2.  Dice carrots, green pepper, and onion. Spray a skillet with cooking spray, heat over medium. Saute the veggies until tender. Add the spaghetti sauce and heat through.

3.  In a separate bowl, mix together cottage cheese, cream cheese, mozzarella (reserving a little for the top), Parmesan cheese, salt, and eggs.

4.  Spread 1 cup sauce mixture into the bottom of a 13x9-inch baking dish. Layer 1/2 each uncooked lasagna noodles, cheese mixture, and sauce. Repeat layers and top with remaining mozzarella cheese.

5.  Cover with foil and bake for 50 minutes. Remove foil for last 10 minutes of baking.

6.  Allow to cool for 15-20 minutes before cutting.