Try this Vegetable Lasagne recipe, or contribute your own.
Suggest a better descriptionPrepare 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.
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Serving Size: 1 Serving (344g) | ||
Recipe Makes: 8 | ||
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Calories: 386 | ||
Calories from Fat: 143 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 67.2mg | 21 % | |
Sodium 1048.3mg | 36 % | |
Potassium 595.5mg | 16 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 32.2g | ||
Protein 28.2g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 386
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