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Recipe
Vegetable Lasagne Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2210g | |
| Calories 1478 | |
| Calories from Fat 563 | 38% |
| Total Fat 64.1g | 80% |
| Saturated Fat 32.35g | 129% |
| Trans Fat 0.0g | |
| Cholesterol 506mg | 169% |
| Sodium 6696mg | 279% |
| Potassium 5787mg | 165% |
| Total Carbs 118.71g | 32% |
| Dietary Fiber 28.3g | 94% |
| Sugars 69.49g | 46% |
| Protein 125.78g | 201% |
Ingredients Convert Measures
- 1 1/2 c. minced onion
- 2 lg. cloves garlic, chopped finely
- 8 ounce. mushrooms, minced
- 3 tbsp. sherry
- 1 tbsp. butter
- 2 lg. stalks broccoli (stems & flowerets), minced
- 1/2 pound spinach, washed well & minced
- 2 c. low fat cottage cheese
- 4 ounce. part skim mozzarella, shredded
- 3 tbsp. Parmesan cheese
- 1 tbsp. dry parsley flakes
- 2 Large eggs
- 3 c. tomato sauce
- 8 ounce. lasagna noodles, cooked al dente
- Seasoning Mix:
- 1/2 teaspoon cayenne pepper
- 1 tbsp. garlic pwdr
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon parsley
- 1 teaspoon onion pwdr
- 1 teaspoon black pepper
- 1 teaspoon sage
Directions
- Cook lasagne noodles al dente and spread on wax paper. In a large skillet, saute/fry onion, garlic and mushrooms in sherry and butter till soft. Add in minced broccoli, spinach and seasoning. Cover skillet and simmer for 5 min. Combine cottage cheese, mozzarella, Parmesan cheese, parsley, Large eggs, pepper and salt in a medium bowl.
- In 13 x 9 inch pan. Spread 1/2 c. tomato sauce on bottom. Arrange 3 strips of lasagne noodles on bottom. Spread half of cheese mix, then half of the vegetable mix, and 1 c. tomato sauce. Repeat, starting with the noodles and end with a layer of noodles. Top with remaining tomato sauce and sprinkle with Parmesan. Bake at 375 degrees for 25 min.
