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Results 81 - 90 of 353 for vegetable lasagna
Cook noodles according to package ... half the noodles, vegetables, sauce and cheeses. Repeat. ... gm. protein, 4 gm fat, 25 gm carbohydrates.
In a large bowl, combine spinach, zucchini, cottage cheese, mushrooms, carrots, onions, eggs and Parmesan cheese. Mix well. Alternate ...
Preheat oven to 350°F. Wash ... slice zucchini. Sauté vegetables in a little water until ... minutes. Let stand 5 minutes before cutting.
Combine mushrooms and zucchini in ... with half of vegetables and half of cheese mixture. ... before serving. 6 servings. 296 calories each serving.
In large skillet cook onion, garlic, eggplant and mushrooms in oil over medium heat for 15 minutes, stirring frequently. Stir in tomatoes, ...
Cook noodles as directed. Cook ... Add layer of vegetables. Cover with 3 slices ... uncovered. Bake 350 until hot and Mozzarella cheese is light brown.
Combine eggs, cottage cheese, ricotta cheese and Italian seasoning in a medium bowl. Set aside. In a large skillet, sauté mushrooms, ...
Preheat oven to 375 degrees. ... about 1/2 cup vegetable mixture. Arrange 3 noodles over ... minutes more. Let stand 10 minutes before serving.
Cook barely tender and set aside. (I use fresh vegetables - about 2 cups of ... while standing.) This freezes well and warms well in microwave.
Prepare white sauce. Rinse spinach under cold water. Separate and drain, pat dry with paper towels. Mix spinach, cottage cheese, 1/4 c. ...
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