I made a healthier version that was a big success! I used whole wheat noodles instead of regular, added 3/4 cups of chopped zucchini to the rest of the veggies, used only 1.5 cups of mozzarella in the cheese mixture and left out the parmesan all together. Then I baked the lasagna in a 9x9 baking pan (had to trim the noodles) instead, so that 1 cup of mozzarella was enough to cover the top. More nutrients, less saturated fat, but just as delicious!
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