“I love the idea of lasagna but have a lactose intolerance and those Italian cheeses seem to be some of the worst for my tummy. My mom used to make this when we were little as her healthy alternative to a meaty, cheese lasagna. Also, I do not pre-boil the noodles as there is enough liquid in this recipe that it absorbs during cooking.”
READY IN:
1hr 5mins
SERVES:
12
YIELD:
1 lasagna
UNITS:
US

Ingredients Nutrition

  • 1 (13 ounce) box whole wheat lasagna noodles
  • 2 (10 ounce) cans Campbell's Golden Mushroom soup
  • 1 12 cups mushrooms, chopped (I prefer baby bellas)
  • 1 (10 ounce) package spinach, frozen, chopped, thawed and wrung dry
  • 3 eggs
  • 16 ounces nonfat cottage cheese (you can use ricotta, it just doesn't agree with my tummy)
  • 4 ounces sharp white cheddar cheese, grated (again, I use Cabot because it is a lactose free alternative for me)

Directions

  1. Preheat oven to 350 degrees. Mix soup as directed, diluting it with equal parts water. Mix mushrooms, spinach, eggs, cottage cheese and cheddar cheese in a large bowl.
  2. Put about a cup of the soup in the bottom of a 9x13 baking dish. Place three lasagna noodles lengthwise in the dish. Add a layer of the cheese mixure, followed by a layer of noodles and soup mix.
  3. Continue to layer until all ingredients are used. Make sure the final layer is of noodles and soup! Add just a touch of additional grated cheddar for a cheesy topping.
  4. Cover with foil, bake 45 minutes. Remove foil, bake an additional 10 minutes. Allow to sit at least 30 minutes for flavors to blend and lasagna to thicken before serving.

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