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Cheese Lasagna

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YIELD

3 servings

PREP

25 min

COOK

25 min

READY

50 min

Ingredients

6 173.4
OUNCES ML/G LASAGNA NOODLES
whole wheat, or 6 oz enriched lasagna noodles
½ 118
CUP ML TOMATO SAUCE
1 237
CUP ML ONIONS
pepper, & mushrooms, mixture of 3 vegetables
1 ½ 355
CUPS ML COTTAGE CHEESE
low-fat *
2 2
LARGE LARGE EGGS
1 15
TABLESPOON ML PARMESAN CHEESE
3 86.7
OUNCES ML/G MOZZARELLA CHEESE
grated
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 230 38% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 163mg 54%
Sodium 303mg 13%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 32g
Vitamin A 9% Vitamin C 15%
Calcium 31% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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