Fresh Vegetable Lasagna

  • Prep Time: minutes
  • Cook Time: minutes
  • Servings: servings


  • 1/4 cup Parmesan cheese fresh grated
  • 2 cup shredded mozzarella cheese
  • 1 pound pasta lasagna
  • 1 count egg
  • 1 cup mushrooms
  • 1/2 cup yogurt plain
  • 1 cup buttermilk
  • 1/2 teaspoon ground pepper
  • 1 1/2 cup cottage cheese lowfat
  • 1 package spinach frozen
  • 1 cup carrots
  • 1/2 cup green onion
  • 1/4 cup fresh parsley


    1. Preheat oven to 375 degrees. Combine spinach, carrots, green onions, parsley and pepper in a bowl and set aside.
    2. Combine cottage cheese, buttermilk, yogurt, and egg in food processor or blender. Process until smooth.
    3. Spray a 9x13 baking dish with Pam non stick cooking spray. Arrange 1/2 of the noodles in bottom of pan and spread with 1/2 of the cottage cheese mixture, vegetable mixture, mushrooms and mozzarella.
    4. Repeat layers ending with noodles. Sprinkle with Parmesan cheese.
    5. Cover with foil and bake 30 minutes. Remove the cover; continue baking 20 minutes more or until bubbly and heated through. Let stand at least 10 minutes before serving.


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