February 14, 2020
"Can be frozen unbaked. This is a slightly modified version of a recipe from the American Heart Association."
- FOR HERB MIX
- 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
In large skillet, sauté onion, garlic, and mushrooms in sherry and butter until vegetables are soft.
Add chopped broccoli, spinach, herb mix, and oregano.
Stir to combine ingredients, reduce heat, cover skillet, and simmer about 5 minutes or until broccoli is tender but still crisp.
In medium bowl combine cottage cheese, Parmesan, mozzarella, parsley, eggs, salt, and pepper.
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.
Repeat, starting from the noodles and ending with 1 cup of tomato sauce.
Finally, put on a layer of noodles and top with the remaining ½ cup of tomato sauce.
Sprinkle with more Parmesan if desired.
Bake at 375' F. for 25 minutes.
Let stand 10 minutes.
Tips & Variations
No special items needed.