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8
ounces dried lasagna noodles (9 or 10 noodles)
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2
beaten eggs
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2
cups cream-style cottage cheese
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1
15 ounce carton ricotta cheese
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2
teaspoons dried Italian seasoning, crushed
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2
cups sliced fresh mushrooms
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1
cup chopped onion
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4
cloves garlic, minced
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2
tablespoons olive oil or cooking oil
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2
tablespoons all-purpose flour
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1/2
- 1
teaspoon black pepper
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1 1/4
cups milk
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1
10 ounce package frozen chopped spinach, thawed and thoroughly drained
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1
10 ounce package frozen chopped broccoli, thawed and thoroughly drained
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1
cup shredded carrot
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3/4
cup shredded Parmesan cheese (3 ounces)
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1
8 ounce package package shredded mozzarella cheese (2 cups)
1. Cook lasagna noodles according to package directions. Drain; set aside.
2. In a medium bowl combine eggs, cottage cheese, ricotta, and Italian seasoning. Set aside.
3. In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
4. To assemble, in a greased 13x9x2-inch baking dish or 3-quart rectangular casserole, layer one-third of the noodles, folding or cutting to fit as necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese.
5. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving. Makes 12 servings.
- Variation No-Boil Lasagna:Substitute 6 ounces no-boil lasagna noodles (12) for the lasagna noodles.Increase milk to 2 cups and spread 1/2 cup of the vegetable mixture in the bottom of the dish before adding the first layer of noodles. Continue as above.
- Make Ahead Tip After assembling, cover the unbaked lasagna with foil and chill up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake 30 to 35 minutes more or until heated through. Let stand for 10 minutes before cutting.
- Servings Per Recipe 12,
- Calories 322,
- Protein (gm) 22,
- Carbohydrate (gm) 25,
- Fat, total (gm) 15,
- Cholesterol (mg) 78,
- Saturated fat (gm) 8,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 4,
- Vitamin A (IU) 5199,
- Vitamin C (mg) 14,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 89,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 388,
- Potassium (mg) 373,
- Calcium (DV %) 374,
- Iron (DV %) 2,
- Vegetables () 2,
- Starch () 1,
- Medium-Fat Meat () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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