Description
An easy and delicious way to get your veggies in.
Ingredients
Scale
- 4 cups veggies of choice (for roasting)
- 2 Tbsp cold-pressed, extra virgin olive oil
- 2 Tbsp dried basil
- 4 cups spinach, chopped
- 2 cups low-fat cottage cheese
- 1/4 cups nutritional yeast
- 4 zucchinis (or sub whole grain lasagne noodles)
- 2 cups marinara sauce
- 1/4 cups shredded cheese
Instructions
- Preheat oven to 425F. Chop veggies into small pieces and mix with oil and basil. Place on a cookie sheet and bake for 20 minutes.
- Meanwhile, combine the spinach, cottage cheese and nutritional yeast and prepare the zucchini by slicing into thin slices, lengthwise. (Or, pre-cook your lasagne noodles)
- In an 8×8 glass pan, layer 1/2 cup of marinara sauce, 4-6 slices of zucchini or your noodles (to cover the bottom of the pan), 1 cup of cottage cheese mixture and 2 cups of roasted vegetables. Repeat one more time beginning with marinara sauce again. After this second layer is complete, top with 1/2 cup marinara sauce and 4-6 more slices of zucchini or more noodles, then top with final 1/2 cup of marinara sauce and sprinkle with cheese.
- Cover with tinfoil and bake for 10-20 minutes. (It may require longer with lasagne noodles!).
Nutrition
- Serving Size: 4