Garden Full of Goodness Lasagna - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This vegetarian version of lasagna is full of vitamins and flavor.
Ingredients
- 2 cups zucchini, thinly sliced
- 2 cups yellow squash, thinly sliced
- 1 cups carrot, thinly sliced
- 1 cups fresh mushrooms, thinly sliced
- 1 medium onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 (14 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1/2 (6 oz) can tomato paste
- 1/4 cup fresh basil, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (8 oz) package cream cheese, softened
- 3/4 cup small curd cottage cheese
- 1 large egg, lightly beaten
- 8 oven-ready lasagna noodles
- 12 slices provolone cheese, thinly sliced
- 2 cups mozzarella, shredded
Instructions
- Combine zucchini, squash, carrot, mushrooms, onion and peppers with water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until vegetables are tender. Drain well, and return to pot.
- Preheat oven to 350 °.
- Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt, and pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.
- In a medium bowl, combine cream cheese, cottage cheese, and eggs. Stir together. Spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2-inch baking dish. Place 4 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/2 of cream cheese mixture over noodles. Cover cheese mixture with 1/2 the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 1/2 cups mozzarella cheese. Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. Place in oven for 35 minutes or until lasagna is hot and bubbling
- Let lasagna stand for 10 minutes before serving.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
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