Vegetable Lasagne

Ready in 45 minutes
6 review(s) averaging 4.4. 100% would make again

Tip: Another "Vegetable Lasagne" recipe ranks higher.

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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."

- Shocolate

Ingredients

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

Original recipe makes 8

Servings  

Preparation

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 386 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I would add what temp. to bake in the oven.
gladue1210 2 years ago
And fresh mushies as well
Catty33 3 years ago
Very tasty, thanks! Good to freeze for lunches.
pinenut23 4 years ago
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 7 years ago
[I made edits to this recipe.]
Pami 7 years ago
[I posted this recipe.]
Pami 7 years ago
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