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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I made this up to use up some fresh tomatoes and other ingredients we had on hand. Ingredients:
9 no-boil lasagna noodles |
1 (24 ounce) carton 1% fat cottage cheese |
1 (10 3/4 ounce) can cream of mushroom soup |
1/2 cup milk |
2 cups shredded mozzarella cheese |
1 teaspoon basil |
1 teaspoon oregano |
1/2 cup grated parmesan cheese |
3 -4 large ripe tomatoes, sliced |
Directions:
1. In a large bowl, mix cottage cheese, soup, and milk.
2. In another bowl, combine the mozzerella, parmesan, basil, and oregano.
3. In a 9 x 13 pan, layer 1/3 of the lasagne noodles, 1/2 of the cottage cheese mixture, 1/3 of the tomatoes, and 1/3 of the grated cheese mixture.
4. Repeat with another 1/3 of the noodles, the rest of the cottage cheese mixture, 1/3 of the tomato slices, and 1/3 of the grated cheeses.
5. Top with the remaining noodles, the remaining tomato slices, and the remaining grated cheese mixture.
6. Bake at 350 degrees F for 1 hour.
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