pasta - Broccoli and Carrot Lasagne

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Broccoli and Carrot Lasagne

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 cups chopped broccoli

2 cups chopped carrots

9 dry lasagne noodles

2 cans condensed cream of mushroom soup -- (10.75 ounce)

3/4 cup grated Parmesan cheese

3/4 cup cottage cheese

3 cups mozzarella cheese -- shredded

1 teaspoon garlic powder

1 teaspoon dried rosemary -- crushed

2 teaspoons paprika

 

 

1 Steam broccoli and carrots till tender.

2 Boil lasagna noodles.

3 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.

4 To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set

aside.

5 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.

6 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!

 

Makes 1 -9x13-inch pan

 

 

 

 

Source:

" http://pastarecipe.com/az/broccolicarrotlasagne.asp "

 

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Per Serving (excluding unknown items): 145 Calories; 9g Fat (54.4% calories from

fat); 11g Protein; 6g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 284mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0