Vegetable Lasagne

8 Servings
100% would make this recipe for Vegetable Lasagne again.

Try this Vegetable Lasagne recipe, or post your own recipe for Vegetable Lasagne

1 : 30

0 : 40

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

1 chef marked this Vegetable Lasagne recipe as Favorite
Recipe look good to you?

Vegetable Lasagne Ingredients

10 ounces Frozen chopped spinach	1 1/2 cups Mozzarella cheese shredded
2 cups Cottage cheese	8 ounce Canned mushrooms stems and pieces drained
1/2 cup Grated Parmesan cheese	10 ounces Frozen chopped broccoli
1 teaspoon Dried basil	1 medium Onion chopped
1/2 teaspoon Dried oregano	1 can Cream of Chicken and Mushroom Soup
1/4 teaspoon White pepper	2 cups Calorie Countdown 2%
12 Lasagne noodles

Instructions for Vegetable Lasagne

Prepare Sauce*.

Cook noodles and rinse in cold water.

Rinse frozen spinach under cold running water to separate. Drain; squeeze dry.

Mix spinach, cottage cheese, 1/4 cup of the Parmesan cheese, basil, oregano, and pepper. Arrange 4 noodles in ungreased 13 x 9 x 2-inch baking dish.

Top with half of the cheese mixture, 1/2 cup of the Mozzarella cheese, and 4 noodles.

Layer mushrooms, broccoli and onion on noodles.

Spread half of the sauce over top; sprinkle with 1/2 cup of the Mozzarella cheese.

Top with remaining noodles, cheese mixture, sauce, and Mozzarella cheese; sprinkle with remaining 1/4 cup Parmesan cheese.

Cover with plastic wrap and then foil; bake for 40- 45 minutes until bubbly.

*Sauce: Heat soup and milk together in a medium saucepan over medium heat. If sauce thickens, stir in more milk.

Per Serving: 346 Calories; 11g Fat (25.9% calories from fat); 24g Protein; 44g Carbohydrate; 33g Dietary Fiber; 32mg Cholesterol; 777mg Sodium.

Main Ingredient: Cuisine: