Ingredients:
8 ounces uncooked spaghetti ( whole-wheat works well)
28 ounces meatless spaghetti sauce, divided
1 cup zucchini, cut into 1/2 “,pieces
1/2 cup green peppers, chopped
1 cup celery, sliced
1 cup carrots, thinly sliced
1 cup mushrooms, thinly sliced
1 medium onions, chopped
1 tablespoon oil
2 cups fat-free cottage cheese
2 cups part-skim mozzarella cheese, shredded
2 tablespoons parmesan cheese, grated
Directions:
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 13×19″ 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.
Servings: 9
Time preparation: 20 min.
Time total: 65 min.