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Vegetable Lasagna

Makes: 12 servings
Prep 40 mins Bake 350°F 35 mins Stand 10 mins
Vegetable Lasagna
Ingredients
  • 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 - 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 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 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 KitchenQuick 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 322,
  • Fat, total (g) 15,
  • chol. (mg) 78,
  • sat. fat (g) 8,
  • carb. (g) 25,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 4,
  • pro. (g) 22,
  • vit. A (RE) 0,
  • vit. A (IU) 5199,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 89,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 388,
  • Potassium (mg) 373,
  • calcium (mg) 374,
  • iron (mg) 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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