“This is a low fat, easily adjustable vegetable lasagna. Use whichever veggies are your favorites to customize this recipe to your particular tastes or what you happen to have on hand. Enjoy!”
2hrs 20mins

Ingredients Nutrition


  1. Sautee vegetables in chicken broth until slightly tender (about 5 minutes). Add a little more broth if it becomes too dry.
  2. Add diced tomatoes, tomato sauce, tomato paste, wine, basil, oregano, sugar, salt, pepper. Bring to a boil, reduce heat and simmer for 1 hour.
  3. Combine cottage cheese, parmesan cheese and ½ cup of mozzarella in a bowl.
  4. Spoon a little of the sauce in the bottom of a 9x13 pan.
  5. Place 3 lasagna noodles on the sauce.
  6. Spread half of the cottage cheese mixture over the noodles.
  7. Add 1/3 of the sauce.
  8. Add 3 more noodles, the other half of the cottage cheese mixture and 1/3 of the sauce.
  9. Add 3 more noodles and the rest of the sauce.
  10. Top with remaining cup of mozzarella cheese.
  11. Cover with foil and bake at 350 degrees for 30 minutes, remove foil and continue baking 20 - 30 more minutes.

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