Ingredients
- 2-tablespoons olive oil
2-tablespoons minced garlic
2-cups diced cooking onions
1-cup diced green peppers
8-ounces fresh sliced button mushooms
1-cup chopped celery
2-cups sliced zucchini
1 cup thin sliced carrots
1-cup frozen French cut green beans
10-ounce package frozen spinach, thawed and drained (use the juice in the pasta sauce)
2 14.5-ounce cans peeled tomatoes in juice diced, no salt
10-ounce can tomato soup
1-teaspoon chilli peppers
2-tablespoons dry Italian Seasoning
2 eggs
2 cups fat-free cottage cheese
½-cup low fat parmesan cheese
½-tsp nutmeg
1-tablespoon dried basil
½-tsp pepper
18 pieces Oven Ready Lasagna noodles
4-cups shedded Fat-free mozerella cheese
Description
Recipe Makes Two 9x13 Lasagnas. If You Don't Need Them Both At Once, Assemble Them Both And Freeze One For Later.
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter