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Ingredients
- 3 oz lasagna noodles
- 1 1/3 cup frozen mixed vegetables (e.g. zucchini,
- squash, bell pepper, spinach),
- 2/3 cup fresh mushrooms,
- 2 tomatoes
- 1/2 cup reduced fat sour cream,
- 1 medium egg,
- 1/2 cup low-fat milk,
- 1 Tbsp tomato paste,
- 1 Tbsp Italian seasoning,
- 4 Tbsp grated parmesan,
- 4 Tbsp grated mozzarella (part-skim),
- 1 Tbsp olive oil,
- salt and pepper
Preparation
Step 1
Grease a casserole dish with some olive oil and lay
out the lasagna noodles.
Chop mushrooms and tomatoes. For the sauce, whisk the egg with sour cream, milk, tomato paste, and Italian herbs.
Layer mixed vegetables, mushrooms, tomatoes, sauce, cheese, and lasagna noodles in the dish. Repeat layering, leave some sauce and cheese for the top layer.
Bake at 375°F for about 50 minutes. Cover with aluminum foil towards the end of the baking time to avoid dehydration.
One serving contains about 450
kcal and 2 carb units