Vegetable Lasagne
Recipe: #34311
February 14, 2020
"Can be frozen unbaked. This is a slightly modified version of a recipe from the American Heart Association."
Original is 8 servings
Ingredients
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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 by Step Method
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
No special items needed.
0 Reviews
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