August 05, 2019

This is a cheesy, savory lasagna that you can enjoy without the guilt (about 350 calories per serving). Substituting the ricotta cheese for cottage cheese saves a ton of calories without sacrificing taste. Now, I'm not one to count calories for every single meal, but I do like to be mindful of what I eat and let me just tell you, this is a great option that you can enjoy for several days or make it for your family dinner night. 

So, let's get to the point here.

 

What you'll need:

-6 uncooked lasagna noodles

-1 large squash (diced into small squares)

-2 small zucchinis (diced into small squares)

-1/4 chopped yellow onion

-8 oz cottage cheese

-1/2 cup shredded parmesan cheese

-1 cup shredded mozzarella cheese

-1 tbsp dried basil

-black pepper

-1 tbsp garlic salt

-8 oz tomato sauce

-12 oz canned whole tomatoes

 

Instructions:

Preheat oven to 375 degrees

1.) Spray pan with olive oil and once it heats up, add diced zucchini and squash and chopped onion. Cook for about 9-12 minutes.

2.) Add tomatoes, tomato sauce, and spices to mixture.

3.) Cook on low to medium heat for about 15 minutes, stirring every 5 minutes.

4.) Pour half of tomato sauce mixture into 8" x 10" oven safe dish.

5.) Place 3 of the lasagna noodles on top of tomato sauce mixture and press down so sauce seeps to the top of each noodle.

6.) Top with half of each type of cheese (cottage, mozzarella and parmesan).

7.) Repeat steps 4-6, using the remainder of the ingredients.

8.) Cover dish with foil and bake for 30 mins.

9.) Remove foil and bake another 17 mins.

10.) Let cool and enjoy!

Vegetarian, low calorie lasagna, meal prep        

 

 


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