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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 258.1
  • Total Fat: 7.5 g
  • Cholesterol: 25.6 mg
  • Sodium: 492.1 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 21.0 g

View full nutritional breakdown of Three vegetable lasagna calories by ingredient
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Three vegetable lasagna

Submitted by: WILLIS671


Number of Servings: 12

Ingredients

    8 oz lazagna noodles (9-10 Noodles)
    2 egg whites
    16 oz 1% cottage cheese
    15 oz fat free ricotta cheese
    2 tsp Italian seasoning, crushed
    4 cloves garlic
    2 cups fresh mushrooms
    1 cup chopped onions
    1 tbl cooking oil
    2 tbl all purpose flour
    1/2 -1 tsp black pepper
    1 1/4 cup skim milk
    1 -10 oz pkg frozen chopped spinach (thawed and drained)
    1 -10 oz pkg frozen chopped broccoli (thawed and drained)
    1 cup shredded carrot
    3/4 cup parmesan cheese (3 oz)
    1- 8 oz pkg shredded mozarella part skim(2 cups)

Directions

-cook lasagna noodles according to pkg.,drain and set aside.
-in medium bowl combine egg whites, cottage cheese, ricotta and Italian seasoning. set aside
-In large skillet cook mushrooms, onion and garlic in oil until tender. Stir in flour & pepper add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in drained spinach & broccoli, carrot and 1/2 cup of Parmesan cheese.
-grease 3-quart rectangular baking dish. Layer 1/3 of the noodles, folding or cutting to fit if necessary. Spread with 1/3 of the cottage cheese mixture, then 1/3 of vegetable mixture. Sprinkle with 1/3 mozarella. Repeat the layers 2 more times. Sprinkle with remaining 1/4 cup parmesan cheese.
-bake uncovered, at 350 degrees for 35 min or until heated through. Let stand for 10 minutes before serving. Makes 12 servings.
-To make-ahead, assemble and cover unbaked lasagna with foil and shill up to 48 hours. Bake, covered in a 350 degree oven for 30 min. Uncover and backe 30-35 minutes more or until heated throught. Let stand for 10 min before cutting.

Number of Servings: 12

Recipe submitted by SparkPeople user WILLIS671.






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