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Yield: Serves 4. Each serving: 2 cups.
Recipes
Skillet Lasagna
| Nutrition Information | |
| Calories: | 350 |
| Total Fat: | 6g |
| Saturated Fat: | 1.5g |
| Trans Fat: | 0g |
| Cholesterol: | 5mg |
| Sodium: | 500mg |
| Carbohydrates: | 47g |
| Dietary Fiber: | 6g |
| Sugars: | 15g |
| Protein: | 26g |
| Vitamin A: | 833iu (16%) |
| Vitamin C: | 22.7mg (37%) |
| Calcium: | 132mg (13%) |
| Iron: | 3.8mg (21%) |
6 ounce mini lasagna noodles, dry
1 medium zucchini, sliced thin
1 cup sliced mushrooms
1 cup veggie burger crumbles
3 cups no-added-salt tomato sauce
1 tablespoon Italian seasoning mix
1 cup fat-free cottage cheese
4 tablespoon grated Parmesan cheese
Cook pasta according to package directions. Drain and set aside in a colander until ready to serve.
Meanwhile, coat a large pot or nonstick skillet with cooking spray and place over medium-high heat. Sauté zucchini and mushrooms until tender and golden. Add veggie burger crumbles, tomato sauce and Italian seasoning and bring to a boil. Stir in cheeses and mix well. Serve sauce over noodles.
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