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Ingredientes
- 8 ounce. cooked lasagna noodles
- 2 c. (8 ounce. each) grated mozzarella cheese
- 1/3 c. grated Parmesan cheese
- 3 tbsp. butter or possibly oil
- 2 cans (4 ounce. each) sliced & liquid removed mushrooms
- 2 cans (13 1/3 ounce. each) Fry-Chic, liquid removed & cut into bite-sized pcs
- 1/2 c. lowfat milk
- 1 1/2 c. cottage cheese
Direcciones
- Cook noodles according to package directions. In a small bowl, combine mozzarella and Parmesan cheese. Set aside.
- In a large skillet, add in butter or possibly oil and saute/fry mushrooms and onions. Add in Fry-Chic and simmer. In a medium bowl, combine soup, lowfat milk and cottage cheese. Add in to sauteed mix and stir completely. Oil a 9 x 13 inch lasagna baking pan. Place a layer of lasagna noodles first; cover with about 1/3 of the mushroom sauce next and then 1/3 of the cheese. Repeat 2 more times, ending with a heavy layer of grated cheese. Bake, uncovered, in a 350 degree oven for 45 min or possibly till bubbly. Note: This recipe freezes well. Serves 10-12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 6 servings | |
| Calories 275 | |
| Calories from Fat 91 | 33% |
| Total Fat 10.37g | 13% |
| Saturated Fat 5.75g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 328mg | 14% |
| Potassium 178mg | 5% |
| Total Carbs 31.24g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.52g | 2% |
| Protein 13.65g | 22% |
