Cheese Lasagna
Yield
3 servingsPrep
25 minCook
25 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
lasagna noodles
whole wheat, or 6 oz enriched lasagna noodles |
|
| ½ | cup |
tomato sauce
|
|
| 1 | cup |
onions
pepper, & mushrooms, mixture of 3 vegetables |
|
| 1 ½ | cups |
cottage cheese
low-fat |
*
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
Parmesan cheese
|
|
| 3 | ounces |
mozzarella cheese
grated |
|
| 2 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
lasagna noodles
whole wheat, or 6 oz enriched lasagna noodles |
|
| 118 | ml |
tomato sauce
|
|
| 237 | ml |
onions
pepper, & mushrooms, mixture of 3 vegetables |
|
| 355 | ml |
cottage cheese
low-fat |
*
|
| 2 | large |
eggs
|
|
| 15 | ml |
Parmesan cheese
|
|
| 86.7 | ml/g |
mozzarella cheese
grated |
|
| 3E+1 | ml |
Parmesan cheese
|
|
Directions
Cook lasagna noodles in boiling water until tender. Drain and set aside.
Combine tomato sauce and chopped onions, peppers and mushrooms.
Mix in separate bowl cottage cheese, eggs and parmesan cheese.
Preheat oven to 350℉ (180℃). In a 8" x 8" casserole layer half the noodles, the cottage cheese mixture and grated mozzarella cheese.
Top with tomato sauce mix and the rest of the noodles. Sprinkle with parmesan cheese.
Bake for 25 minutes.
