Nutrition Facts

Per serving

700 calories

Calories from

Protein 17%
Carbs 32%
Fat 51%

Fat High 40 g 61%
Saturated Fat High 18 g 90%
Carbohydrates 55 g 18%
Fiber High 5 g 20%
Sugar 8 g 16%
Protein High 30 g 60%
Cholesterol High 120 mg 40%
Sodium High 1,200 mg 50%

% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.

@christina

Vegetable Lasagne

Name: Vegetable Lasagne
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 carton (24 ounces) creamed cottage cheese; 2 eggs; 3 tablespoons snipped parsley; 1/4 teaspoon salt; 2 packages (10 ounces each) frozen chopped broccoli, thawed and drained; 1/2 teaspoon salt; 1/2 teaspoon garlic salt; 8 ounces lasagna noodles, cooked and well drained; 12 ounces sliced Monterey Jack cheese; 1 cup grated Parmesan cheese; 12 to 14 slices bacon, fried until limp

Prep 20m

Cook 30m

Total 50m

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Ingredients

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1 carton (24 ounces) creamed cottage cheese

2 eggs

3 tablespoons snipped parsley

1/4 teaspoon salt

2 packages (10 ounces each) frozen chopped broccoli, thawed and drained

1/2 teaspoon salt

1/2 teaspoon garlic salt

8 ounces lasagna noodles, cooked and well drained

12 ounces sliced Monterey Jack cheese

1 cup grated Parmesan cheese

12 to 14 slices bacon, fried until limp

Steps

Heat oven to 350°F.

Mix cottage cheese, eggs, 3 tablespoons snipped parsley and 1/4 teaspoon salt.

Sprinkle broccoli with 1/2 teaspoon salt and the garlic salt.

Layer half each of the noodles, cottage cheese mixture, broccoli, cheese slices and Parmesan cheese in an ungreased baking dish (13 1/2 x 8 3/4 x 1 3/4 inches).

Repeat the layering process.

Arrange bacon slices on lasagna.

Bake uncovered about 30 minutes.