20 Ingredients
  • 2 cups thinly sliced zucchini
  • 2 cups thinly sliced yellow squash
  • 1 cup thinly sliced carrot
  • 1 cup thinly sliced fresh mushrooms
  • 1 medium onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 (14 ounce) can crushed tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1/2 (6-ounce) can tomato paste
  • 1/4 cup sliced fresh basil
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (8-ounce) package cream cheese, softened
  • 3/4 cups small cottage cheese
  • 1 large egg, lightly beaten
  • 8 oven-ready, "no cook," lasagna noodles
  • 12 slices provolone cheese, thinly sliced
  • 2 cups shredded mozzarella
Nutrition
489
24% daily value
8 servings
                                       
                                            vegetarian
     

Fat

45% 29

Saturated

85% 17

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

11% 32

Carbs (net)

- 28

Fiber

17% 4

Sugars

- 10

Sugars, added

- 0

Protein

54% 27

Cholesterol

36% 109

Sodium

44% 1060

Calcium

56% 565

Magnesium

17% 73

Potassium

18% 851

Iron

14% 3

Zinc

30% 3

Phosphorus

70% 493

Vitamin A

49% 442

Vitamin C

40% 36

Thiamin (B1)

16% 0

Riboflavin (B2)

36% 0

Niacin (B3)

16% 3

Vitamin B6

32% 0

Folate equivalent (total)

13% 52

Folate (food)

- 52

Folic acid

- 0

Vitamin B12

61% 1

Vitamin D

176% 26

Vitamin E

14% 2

Vitamin K

12% 15

Sugar alcohols

- 0

Water

- 254
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