Ingredients
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8 ounces uncooked spaghetti (whole-wheat works well)
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28 ounces meatless spaghetti sauce, divided
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1 cup zucchini, cut into 1/2 ",pieces
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1/2 cup green pepper, chopped
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1 cup celery, sliced
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1 medium onion, chopped
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1 tablespoon oil
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2 cups fat-free cottage cheese
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2 cups part-skim mozzarella cheese, shredded
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2 tablespoons parmesan cheese, grated
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1 cup carrot, thinly sliced
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1 cup mushroom, thinly sliced
Instructions
- Cook spaghetti, drain, and place in a large bowl; Add 1 1/2 cups spaghetti sauce, set aside.
- Saute zucchini and next 5 ingredients in oil until tender.
- Spread 1/2 cup spaghetti sauce in a 13x19" baking dish coated with cooking spray.
- Layer with half of each the spaghetti mixture, cottage cheese, vegetables, and mozzarella cheese; repeat layers.
- Cover with remaining sauce and sprinkle with parmesan cheese.
- Cover and bake at 350F for 30 minutes; uncover and bake 10-15 minutes or until bubbly.
- Let stand 10 minutes before serving.
- Serves 9: 1 serving = 3/4 cup 290cal, 6g fat, 36g carb, 4g fibre, 18g protein.