Vegetable Lasagna

True, there's no meat in this vegetable lasagna recipe, but thanks to mushrooms and four different cheeses, there's plenty of heartiness. It's a quick recipe, too--by calling on both frozen and fresh vegetables, we've cut down on some of the chopping and prep time.

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Vegetable Lasagna

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4.0 by 209 people

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  • Makes: 12 servings
  • Prep: 40 mins
  • Bake: 35 mins 350°F
  • Stand: 10 mins

Vegetable Lasagna

Directions

  1. Cook lasagna noodles according to package directions. Drain; set aside.
  2. In a medium bowl combine eggs, cottage cheese, ricotta cheese, 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 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.
  5. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.
  6. Makes 12 servings

From the Test Kitchen

Quick Vegetable Lasagna:

Substitute 6 ounces no-boil lasagna noodles (12) for the dried 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 directed above.

Prepare as above through Step 4. Cover the unbaked lasagna with foil and chill for up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake for 30 to 35 minutes more or until heated through. Let stand for 10 minutes before serving.

Nutrition Facts (Vegetable Lasagna)

  • Per serving:
  • 322 kcal cal.,
  • 15 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 78 mg chol.,
  • 388 mg sodium,
  • 25 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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Reviews (6)

209 Ratings
40 Days Ago
I think whoever wrote this recipe left out the salt measurement.  Even heavily salting the water for the noodles and adding some to the veggies, it was missing some.  I will try this again, but will cut the Italian seasoning to 1 tsp. and maybe add a dash of nutmeg to the ricotta mixture.  Being Italian, I love oregano & basil, but the taste was too overpowering with that much.
892 Days Ago
This was amazing! I used a whole 16 oz package of mushrooms, a bag of broccoli /cauliflower /carrot mix (instead of broccoli) and a 30oz container of ricotta (instead of cottage cheese and ricotta) since that is what I had. This will feed a crowd and was quite tasty!
955 Days Ago
This isn't healthy!!!!!!!!!!!!!!!!!!!!!!!!!
Ramona Thompson 1146 Days Ago
Good flavor, lots of veggies, but if using no-boil lasagna, it takes much longer to bake....like 60 minutes.
SaraStar Schrock 1305 Days Ago
I made this for my Fiancee and I and we LOVED IT! I'm definitely making this again!
Martine Target-Louis 1310 Days Ago
I absolutely LOVED this recipe. Actually I added shrimp to the mix and I could not have asked for more. My husband had 3 servings and by the time he went back for a 4th the whole thing was done.

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