23 Ingredients
  • Vegetables:
  • 4 red bell peppers
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)
  • 1 large onion, cut into 16 wedges
  • 4 garlic cloves, minced
  • Cheese mixture:
  • 2 cups 2% low-fat cottage cheese
  • 1 1/2 cups (6 ounces) grated sharp provolone cheese
  • 1/4 cup chopped fresh basil
  • 1 teaspoon dried oregano
  • White sauce:
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups 2% reduced-fat milk
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 9 cooked lasagna noodles
  • 2 cups spinach leaves, divided
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • Fresh basil sprigs (optional)
Nutrition
413
21% daily value
9 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

24% 15

Saturated

30% 6

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

18% 54

Carbs (net)

- 48

Fiber

27% 7

Sugars

- 7

Sugars, added

- 0

Protein

37% 18

Cholesterol

9% 28

Sodium

22% 535

Calcium

40% 403

Magnesium

31% 129

Potassium

29% 1352

Iron

17% 3

Zinc

18% 2

Phosphorus

55% 383

Vitamin A

31% 283

Vitamin C

114% 103

Thiamin (B1)

42% 1

Riboflavin (B2)

30% 0

Niacin (B3)

19% 3

Vitamin B6

56% 1

Folate equivalent (total)

27% 109

Folate (food)

- 102

Folic acid

- 4

Vitamin B12

32% 1

Vitamin D

166% 25

Vitamin E

8% 1

Vitamin K

35% 42

Sugar alcohols

- 0

Water

- 433
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