Ready in 45 minutes
Try this Vegetable Lasagne recipe, or contribute your own.
"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.
gladue1210 4y agoI would add what temp. to bake in the oven.
Catty33 4y agoAnd fresh mushies as well
pinenut23 6y agoVery tasty, thanks! Good to freeze for lunches.
Shocolate 8y 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 8y ago[I made edits to this recipe.]
Pami 8y ago[I posted this recipe.]