Svgs
Svgs
(0 = leftover)
For

3 Cheese Lasagna

1 cup
onion, chopped
1 cup
mushroom, sliced
1/2 cup
green bell pepper, chopped
1 tbs
parsley flakes
1/2 tsp
dried basil
1/2 tsp
dried oregano
1/2 tsp
chili powder
8 ozs
part skim mozzarella cheese, shredded
1
garlic clove, minced
1 cup
carrot, chopped
28 ozs
canned whole tomatoes, drained
1/4 tsp
dried rosemary
3 ozs
romano cheese, grated
1 1/3 cups
cottage cheese
8
no boil lasagna noodles


  • Preheat oven to 375.
  • Saute onions, garlic, mushrooms, carrots and peppers until soft.
  • Add tomatoes, parsley, basil, oregano, chili powder, rosemary and pepper.
  • Simmer 15 minutes.
  • Mix together cheeses.
  • Rinse noodles with hot water (sometimes they won't cook right in a shorter baking time like this)
  • Starting with sauce, layer with lasagna noodles and cheese in an 8x12-inch casserole.
  • Bake 30 minutes.

Nutrition

Prep Time: 0:20 Cook Time: 0:30 Skill Level: Average Cuisine: Italian Serves: 4 Calories: 470.4 Fat: 18.9g Unsaturated Fat: 6.17g Protein: 35.9g Carb.: 40.5g Sugar: 9.7g Sodium: 1162.4mg Calcium: 813.9mg Potassium: 813.9mg Fiber: 4.4g GL: 15

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Member Comments

NameCommentAdultsKidsEffort
kellyyummy. sauce didn't really make enough for lasagna. needed the liquid from the tomatoes at least. 
Comment Adult Rating Kid Rating Effort