Try this Vegetable Lasagne recipe, or contribute your own. "Low-Carb" and "Atkins-Friendly" are two of the tags cooks chose for Vegetable Lasagne.
"I didn't have the right soup so I used Cream of Broccoli. Bad idea. It made the broccoli flavor too strong. The cheese flavors were excellent."- Shocolate
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|10 ouncesFrozen chopped spinach|
|2 cupsCottage cheese|
|1/2 cupGrated Parmesan cheese|
|1 teaspoonDried basil|
|1/2 teaspoonDried Oregano|
|1/4 teaspoonWhite pepper|
|12 Lasagne noodles|
|1 1/2 cupsMozzarella cheese; shredded|
|8 ouncemushrooms; stems and pieces (drained)|
|10 ouncesFrozen chopped broccoli|
|1 mediumOnion; chopped|
|1 canCream of Chicken and Mushroom Soup|
|2 cupsCalorie Countdown 2%|
Vegetable Lasagne Preparation
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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