Lasagana Primavera
Ingredients
- 2 cups carrots, shredded ⓘ
- 2 cups yellow squash, shredded ⓘ
- 2 cups zucchini, shredded ⓘ
- 2 cups plain yogurt cheese
- 1 teaspoon oregano ⓘ
- 1 teaspoon basil ⓘ
- 12 teaspoon thyme
- 12 teaspoon salt ⓘ
- 12 teaspoon pepper ⓘ
- 2 eggs
- 2 cups shredded mozzarella cheese ⓘ
- 12 lasagna noodles, cooked ⓘ
- 1 (32 ounce) jar pasta sauce, your favorite ⓘ
Instructions
- Using a yogurt cheese maker OR layered cheese cloth, strain the whey from 1-quart of yogurt.
- Let strain overnight to make yogurt cheese.
- Preheat oven to 350F.
- Using a large mixing bowl, fold the vegetables, 1 cup mozzarella cheese, herbs, salt, pepper and eggs into the yogurt cheese.
- In a 9x13 inch pan place a couple of tablespoons of pasta sauce on bottom, spreading evenly: place a layer noodles in pan over sauce.
- Top with half of the vegetable filling, then half of the pasta sauce, Repeat for the second layer; Finish with the remaining noodles and cheese.
- Bake covered with foil (release foil works great) for 1 hour, remove foil the last 10 minutes for cheese to brown, Serve warm.
Nutrition & Diet Analysis (per serving)
392
kcal
20% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).