2 cans (14 1/2 oz. each) diced tomatoes with juice
1 can (8 oz.) tomato sauce
1 can (8 oz.) tomato paste
2 tsp Italian seasoning
9 lasagna noodles
2 jars (8 oz. each) sliced mushrooms
4 cloves garlic, minced
2 Tbsp butter or margarine
16 oz Breakstone's Cottage Cheese
1 cup Kraft Shredded Mozzarella Cheese
2 eggs, beaten
1 tsp basil
1 tsp oregano
10 oz frozen chopped spinach, thawed and drained
1/2 cup Kraft Parmesan
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Let's Make It
For sauce, combine tomatoes, tomato sauce, tomato paste, and Italian seasoning in medium saucepan. Simmer over low heat 15 minutes, stirring occasionally.
Boil lasagna noodles in salted water for 10-12 minutes, until tender but still firm. Sautee mushrooms and garlic in butter.
For filling, combine cottage cheese, mozzarella cheese, beaten eggs, basil, and oregano in medium mixing bowl. Stir in spinach and mushroom mixture.
Cover the bottom of a 13x9 inch casserole pan with a thin layer of sauce. Top with 3 noodles, and spread 1/2 of filling on top of noodles. Repeat, ending with a layer of sauce. Sprinkle additional Parmesan cheese on top if desired.
Bake covered at 375 degrees F for 20 minutes. Uncover and bake 10 minutes more. Let stand 10 minutes before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.