Broccoli and Carrot Lasagna recipe
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Ingredients
- 4 cups chopped broccoli 2 cups chopped carrots 9 lasagna noodles 2 (10.75 ounce) cans condensed cream of mushroom soup ¾ cup grated Parmesan cheese ¾ cup cottage cheese 3 cups mozzarella cheese, shredded 1 teaspoon garlic powder 1 teaspoon dried rosemary, crushed 2 teaspoons paprika
Nutrition Info
- 248.6 caloriescarbohydrate: 22.1 gcholesterol: 28.6 mgfat: 12 gfiber: 2.2 gprotein: 14.2 gsaturatedFat: 5.8 gservingSize: -sodium: 662.4 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Broccoli and Carrot Lasagna
Directions
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Steam broccoli and carrots till tender.
Boil lasagna noodles.
In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!