Veggie Lasagna

Ingredients

1 onion, strung, use Cone #2

24 ounces pasta sauce (340 g)

8 ounces lasagna noodles (226 g)

2 cups cottage cheese (452 g)

5 ounces fresh baby spinach (141 g)

¹⁄₂zucchini, sliced, use Cone #4 or #5

¹⁄₂squash, sliced, use Cone #4 or #5

8 ounces mushrooms, sliced, use Cone #3 (226 g)

2 carrots, shredded, use Cone #1 or #2

oregano, to taste

basil, to taste

8 ounces cheddar cheese, strung, use Cone #2 (226 g)

8 ounces mozzarella, strung, use Cone #2 (226 g)

In electric skillet, place onion and ¹⁄₄ of the pasta sauce.
Layer dry noodles over onion and sauce. Add 1 cup (226 g) of cottage cheese, spreading across the noodles, making sure to cover all of the exposed noodles.
Add spinach, zucchini, squash, mushrooms and carrots. Spread across top of cottage cheese and sprinkle with oregano and basil.
Add cheddar cheese, another ¹⁄₄ of the paste sauce, and layer with dry noodles. Add remaining cup (226 g) of cottage cheese, spreading across noodles, making sure to cover all of the exposed noodles.
Add the remaining pasta sauce on top of cottage cheese, spreading evenly.
Cover with mozzarella cheese and spread evenly across the top.
Set electric skillet heat control touch pad to 325°F/163°C. When Vapo-Valve™ begins to click, reduce temperature to 200°F/93°C and set timer for 35 minutes.
Let stand for 15 minutes before cutting. Serve.

Calories: 332

Total Fat: 8 g

Saturated Fat: 5 g

Cholesterol: 26 mg

Sodium: 919 mg

Total Carbs: 38 g

Dietary Fiber: 4 g

Sugar: 11 g

Protein: 28 g

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