Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Wheat | not in our table | 0 |
| Lasagna | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 oz Whole wheat Lasagna noodles, 1 ½ c Cottage cheese, low-fat
- ->OR<-
- 6 oz Enriched lasagna noodles
- 1/2 cup Tomato sauce
- 1 cup Onion, pepper, & mushrooms
- -mixture of 3 vegetables
- 2 Eggs
- 1 tbsp Parmesan cheese
- 3 oz Mozzarella Cheese, grated
- 2 tbsp Parmesan cheese
- =
Directions
1 Cook lasagna noodles in boiling water until tender.
2 Drain and set aside.
3 Combine tomato sauce and chopped onions, peppers and mushrooms.
4 Mix in separate bowl cottage cheese, eggs and parmesan cheese.
5 Preheat oven to 350 degrees.
6 In a 8" x 8" casserole layer half the noodles, the cottage cheese mixture and grated mozzarella cheese.
7 Top with tomato sauce mix and the rest of the noodles.
8 Sprinkle with parmesan cheese.
9 Bake for 25 minutes.