Three Vegetable Lasagna

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Three Vegetable Lasagna
Makes: 12 servings
Prep: 40 mins Bake: 350°F 35 mins Stand: 10 mins
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Three Vegetable Lasagna
Ingredients
  • 8
    ounces dried lasagna noodles (9 or 10 noodles)
  • 2
    beaten eggs
  • 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
  • 4
    cloves garlic, minced
  • 2
    tablespoons olive oil or cooking oil
  • 2
    tablespoons all-purpose flour
  • 1/2 - 1
    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 package shredded mozzarella cheese (2 cups)
Directions

1. Cook lasagna noodles according to package directions. Drain; set aside.

2. In a medium bowl combine eggs, cottage cheese, ricotta, and Italian seasoning. Set aside.

3. 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.

4. To assemble, in a greased 13x9x2-inch baking dish or 3-quart rectangular casserole, layer one-third of the noodles, folding or cutting to fit as 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 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese.

5. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving. Makes 12 servings.

From the Test Kitchen
  • Variation No-Boil Lasagna:Substitute 6 ounces no-boil lasagna noodles (12) for the lasagna noodles.Increase milk to 2 cups and spread 1/2 cup of the vegetable mixture in the bottom of the dish before adding the first layer of noodles. Continue as above.
  • Make Ahead Tip After assembling, cover the unbaked lasagna with foil and chill up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake 30 to 35 minutes more or until heated through. Let stand for 10 minutes before cutting.
Nutrition Facts (Three Vegetable Lasagna)
  • Servings Per Recipe 12,
  • Calories 322,
  • Protein (gm) 22,
  • Carbohydrate (gm) 25,
  • Fat, total (gm) 15,
  • Cholesterol (mg) 78,
  • Saturated fat (gm) 8,
  • Monosaturated fat (gm) 5,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 3,
  • Sugar, total (gm) 4,
  • Vitamin A (IU) 5199,
  • Vitamin C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 89,
  • Cobalamin (Vit. B12) (µg) 1,
  • Sodium (mg) 388,
  • Potassium (mg) 373,
  • Calcium (DV %) 374,
  • Iron (DV %) 2,
  • Vegetables () 2,
  • Starch () 1,
  • Medium-Fat Meat () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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