Recipe by Tanya
"Really yummy as well as vegetarian."
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2 (10.75 ounce) cans
condensed cream of mushroom soup
grated Parmesan cheese
mozzarella cheese, shredded
dried rosemary, crushed
This was OUTSTANDING! I omitted the cottage cheese and added an extra can of mushroom soup. I own a Cafe and do catering and this recipe will be one of my favorites (especially during Lent). I'm catering a lunch for 90 tomorrow and guess what the vegetarians are having! ;)
I added fresh spinach and some sliced zucchini, used low fat versions of cottage cheese and parmesian and the skim mozeralla and let me tell you that between my bf, my 18 mo. old and myself there is just one little piece leftover for tomorrow's lunch! Will make again and possibly add chicken.
A very tasty dish. This is one of the few meatless lasagne dishes my children eat and love to help make. We use the no-bake lasagne noodles and try to use fresh garden vegetables. I also push the cottage cheese through a sieve to make the cheese a bit finer.
This is a great recipe! A very nice change from a tomato or heavy alfredo sauce.
Pretty good, but next time I will eliminate the rosemary. Altough subtle, the rosemary gave this dish an odd flavor. I added some cayenne pepper to the cheese mixture to appease my husband, the spice god. Next time I will try adding some sauteed onions & garlic as well fresh mushrooms.
My husband and I LOVED this recipe. We were having a guest for dinner (who is vegetarian), so I chose this recipe. The result is a hearty, creamy, delicious lasagne. I used one can of Healthy Request cream of mushroom, and one can of cream of mushroom with roasted garlic. Next time, I may try to lighten it up a bit by using light cheese. This is a keeper and I will make it again and again. Thanks!
As far as lasagna goes, this was a very quick and easy recipe. It won the Dad & Kid seal of approval which doesn't come easily! Quite tasty although I think I will leave out the rosemary next time. Thanks for the great recipe! It is definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli and Carrot Lasagna
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 108
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