- 12 whole wheat lasagna noodles
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 medium onion, chopped
- 1 zucchini, chopped
- 1 red pepper, chopped
- 1 (15-ounce) container cottage cheese, part-skim
- 1 egg, lightly beaten
- 2 cups cheese, part-skim Mozzarella - divided
- 1/2 cup cheese, Parmesan - divided
- 3 tablespoons fresh parsley, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 (10-ounce) package spinach, thawed and drained
- 1 (26-ounce) jar pasta sauce, divided
- fresh parsley
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 350ºF. Cook lasagna noodles according to directions on package. Run cold water over cooked noodles, dry and lay flat on wax paper.
Heat olive oil in a large skillet over medium high heat. Add minced garlic, onions, zucchini and red pepper. Cook until vegetables are tender (about 10 minutes). Set aside and let cool.
In a large bowl combine cottage cheese, egg, 1 1/2 cups of the Mozzarella cheese, 1/4 cup of the Parmesan cheese, 1 tablespoon of the fresh parsley, basil, oregano and spinach (once cooled). Stir to combine. Add cooled vegetables to the cheese mix.
Add half of the pasta sauce to the bottom of a 13 x 9 x 2-inch baking pan. Place approximately 1/3 cup vegetable-cheese mix on each lasagna noodle. Spread mixture evenly on each roll, covering entire noodle. Roll lasagna noodle about four times and place them in baking pan, open end facing down. Repeat steps for each lasagna noodle.
Pour remaining pasta sauce, Mozzarella cheese and Parmesan cheese over top of the stuffed lasagna rolls. Sprinkle with remaining fresh parsley. Cover with aluminum foil and bake for 20 minutes or until cheese is melted.