Vegetable Lasagna Recipe | Yummly
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Vegetable Lasagna

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  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 2 red bell pepper (medium, and/or yellow bell peppers, cut into 1-inch pieces)
  • 1 eggplant (medium, cut into 1-inch chunks)
  • 4 cloves garlic
  • 1 jar Bertolli® Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
  • 1 container cottage cheese (16 oz., nonfat no sodium added)
  • 1/2 cup cholesterol free egg substitute
  • 12 lasagna noodles (no boil)
  • 2 tablespoons grated Parmesan cheese
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    1. Preheat oven to 425°. Spray 13 X 9-inch baking dish with nonstick cooking spray.
    2. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook eggplant and red peppers, stirring occasionally, 8 minutes or until tender. Stir in garlic and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes. Remove from heat.
    3. Combine cottage cheese with egg substitute in bowl; set aside.
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