Vegetable Lasagne

8
Servings
85m
Prep Time
40m
Cook Time
2h 5m
Ready In

Recipe: #34311

February 14, 2020



"Can be frozen unbaked. This is a slightly modified version of a recipe from the American Heart Association."

Original recipe yields 8 servings
OK
  • FOR HERB MIX

Nutritional

  • Serving Size: 1 (472.8 g)
  • Calories 481.9
  • Total Fat - 21.5 g
  • Saturated Fat - 9.9 g
  • Cholesterol - 289.6 mg
  • Sodium - 1324.8 mg
  • Total Carbohydrate - 42.3 g
  • Dietary Fiber - 7.3 g
  • Sugars - 10.1 g
  • Protein - 32.2 g
  • Calcium - 552.7 mg
  • Iron - 5.5 mg
  • Vitamin C - 62.4 mg
  • Thiamin - 0.6 mg

Step 1

In large skillet, sauté onion, garlic, and mushrooms in sherry and butter until vegetables are soft.

Step 2

Add chopped broccoli, spinach, herb mix, and oregano.

Step 3

Stir to combine ingredients, reduce heat, cover skillet, and simmer about 5 minutes or until broccoli is tender but still crisp.

Step 4

In medium bowl combine cottage cheese, Parmesan, mozzarella, parsley, eggs, salt, and pepper.

Step 5

Spread ½ cup of the tomato sauce on bottom of greased pan, about 13"x9"x2". Layer the lasagne by arranging 3 strips of noodles on the bottom, spreading half of the cheese mixture over them, then half of the vegetable mixture and 1 cup of tomato sauce.

Step 6

Repeat, starting from the noodles and ending with 1 cup of tomato sauce.

Step 7

Finally, put on a layer of noodles and top with the remaining ½ cup of tomato sauce.

Step 8

Sprinkle with more Parmesan if desired.

Step 9

Bake at 375' F. for 25 minutes.

Step 10

Let stand 10 minutes.

Tips & Variations


No special items needed.

Related