If you want to save money while eating healthy, YOU CAN! This week, I'd like to share with you a tasty delight that will leave you satisfied, not broke.
Today's recipe is:
$1.73 per serving
322 calories per serving
- 8 ounces dried lasagna noodles (9 or 10 noodles)
- 2 eggs, beaten
- 2 cups cream-style cottage cheese
- 1 15 ounce carton ricotta cheese
- 2 teaspoons dried Italian seasoning, crushed
- 2 cups sliced fresh mushrooms
- 1 cup chopped onion (1 large)
- 4 cloves garlic, minced
- 2 tablespoons olive oil or cooking oil
- 2 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- 1 1/4 cups milk
- 1 10 ounce package frozen chopped spinach, thawed and thoroughly drained
- 1 10 ounce package frozen chopped broccoli, thawed and thoroughly drained
- 1 cup shredded carrot
- 3/4 cup shredded Parmesan cheese (3 ounces)
- 1 8 ounce package shredded mozzarella cheese (2 cups)
- Cook lasagna noodles according to package directions. Drain; set aside.
- In a medium bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning. Set aside.
- In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
- To assemble, in a greased 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers twice. Sprinkle with the remaining 1/4 cup Parmesan cheese.
- Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.
Big thank you to Better Homes and Gardens for the recipe!
This dish will definitely give you your fill of cheese, veggies and carbs, without breaking your diet! Enjoy :)
Until next time,