This is a vast improvement upon the lasagna recipe I posted a while back from Quick & Healthy Recipes and Ides. (Where I get most of my recipes for the week.)
I liked it well enough but it was too thin, and just didn't have enough substance. So, I modified!
Jenn's Kick ASS Lasagna
1 large container fat free cottage cheese (small curd)
2 tbsp dried parsley
2 tsp chopped garlic
1 jar spaghetti sauce (I used Prego's heart healthy sundried tomato and vegetable chunk)
1 box whole wheat uncooked lasagna noodles
2 cups Italian cheese blend (shredded)
1/4 cup Parmesan cheese
1 package sliced portobello mushrooms
1 yellow squash, sliced
1 cup spinach leaves
Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with nonstick cooking spray.
Mix cottage cheese, parsley and chopped garlic.
Pour a bit of sauce in the pan and spread it around to cover the bottom. Layer in this order: 4 noodles, 1/2 cheese mixture, 1/3 shredded cheese, 1 cup sauce, spinach leaves. Then 4 more noodles, 1/2 cheese mixture, 1/3 shredded cheese, portobello mushrooms, squash slices, 1 cup sauce. Then, 4 more noodles and top with remaining sauce. Sprinkle Parmesan cheese over the top.
Bake for 1 hour. After 45 minutes sprinkle remaining 1/3 of cheese on top and bake for the last 15 minutes. (I like a crunchy top, but if you want it to remain soft, cover the pan with aluminum foil before baking.)
Original Nutrient Analysis:
2g saturated fat
28g total carbohydrate
2g dietary fiber
The difference is lots more veggies in mine, and 1 extra cup of cheese. Plus I use fat free cottage cheese instead of low fat like the original recipe called for. Additionally I use the whole wheat noodles so I am sure to have a lot more fiber in my version. The trade off is a lot more flavor, and I'm sure it'll still keep the calories under 300. :)