Another "Vegetable Lasagne" recipe ranks higher.
Try this Vegetable Lasagne recipe, or contribute your own. "Low-Carb" and "Atkins-Friendly" are two tags used to describe 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."
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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gladue1210 3 years agoI would add what temp. to bake in the oven.
Catty33 3 years agoAnd fresh mushies as well
pinenut23 5 years agoVery tasty, thanks! Good to freeze for lunches.
Shocolate 8 years agoI 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.
Pami 8 years ago[I made edits to this recipe.]
Pami 8 years ago[I posted this recipe.]