Mom's Vegetable Lasagna

Course : Pasta
Serves: 12
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8 ounces lasagna noodles
2 large eggs
2 cups cottage cheese -- lowfat
2 cups ricotta cheese -- part skim milk
1 1/2 teaspoons italian seasoning
2 cups mushrooms -- sliced
1 small chopped onion
1 clove garlic
2 tablespoons margarine
2 tablespoons flour
1/2 teaspoon pepper
1 1/2 cups milk
2 packages frozen spinach -- chopped
1 medium carrot -- shredded
3/4 cup parmesan cheese -- shredded
8 ounces mozzarella cheese -- shredded

Preparation / Directions:

Cook noodles, drain, and set aside. In medium bowl beat eggs, stir in cottage cheese, ricotta, Italian seasoning. Set aside. In large skillet cook mushrooms, onion, and garlic in hot margarine til tender. Stir in flour and pepper. Add milk, cook and stir til thickened and bubbly. Cook and stir for 1 minute. Remove from heat. Stir in thawed and drained spinach (can also substitute frozen broccoli), carrot, and 1/3 c. of the parmesan cheese. To assemble, in a greased 3 qt. rectangular baking dish, layer 1/3 of the noodles, spread w/ 1/3 of the cottage cheese mixture, then 1/3 spinach or broccoli mixture. Sprinkle w/ 1/3 of mozzarella. Repeat layers two more times. Sprinkle w/ remaining 1/4 c. parmesan cheese. Bake lasagna immediately or chill for up to 48 hours. Bake uncovered in 350 degree oven about 35 min. or until heated through. Let stand 10 min. before cutting.


Nutritional Information:

326 Calories (kcal); 16g Total Fat; (45% calories from fat); 22g Protein; 23g Carbohydrate; 80mg Cholesterol; 429mg Sodium

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