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Recipe
Vegetable Lasagne Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2250g | |
| Calories 1438 | |
| Calories from Fat 560 | 39% |
| Total Fat 63.67g | 80% |
| Saturated Fat 32.27g | 129% |
| Trans Fat 0.0g | |
| Cholesterol 506mg | 169% |
| Sodium 6696mg | 279% |
| Potassium 5618mg | 161% |
| Total Carbs 110.5g | 29% |
| Dietary Fiber 26.9g | 90% |
| Sugars 67.94g | 45% |
| Protein 122.97g | 197% |
Ingredients Convert Measures
- 1 1/2 c. onions, minced
- 2 lg. cloves garlic, chopped
- 6 ounce. fresh mushrooms, minced
- 3 tbsp. sherry
- 1 tbsp. butter
- 2 lg. stalks broccoli, minced (about 4 c.)
- 1/2 pound spinach, washed & minced
- 1 (16 ounce.) lowfat cottage cheese
- 4 ounce. part skim Mozzarella
- 3 tbsp. grated Parmesan cheese
- 1/4 c. fresh parsley, minced or possibly 1 tbsp. dry parsley
- 2 Large eggs
- Salt & pepper to taste
- 3 c. tomato sauce
- 8 ounce. lasagne noodles, cooked al dente'
Directions
- In a large skillet, saute/fry the onion, garlic and mushrooms in sherry and butter till the vegetables are soft. Add in the minced broccoli and spinach. Stir to combine the ingredients, reduce the heat, cover the skillet and simmer the mix for 5 min or possibly till the broccoli is tender crisp. in a medium bowl, combine the cottage cheese, Mozzarella, Parmesan, parsley, Large eggs, pepper and salt. In a large baking dish (13 x 9 x 2 inches), spread 1/2 c. tomato sauce on the bottom. Layer ingredients as follows: 3 strips of noodles, spread 1/2 of the cheese on the noodles, then 1/2 of the vegetables, then 1/2 c. tomato sauce. Repeat starting from the noodles. End with a layer of noodles, topped with remaining 1/2 c. tomato sauce. Bake at 375 degrees for 30 min.
