Rating: 4 stars
238 Ratings
  • 5 star values: 116
  • 4 star values: 53
  • 3 star values: 26
  • 2 star values: 21
  • 1 star values: 22

True, there's no meat in this veggie lasagna, but thanks to mushrooms and four different cheeses, there's plenty of heartiness. Thanks to the use of both frozen and fresh vegetables, it's also a quick vegetarian lasagna recipe. We've also got a tip for using no-boil noodles by adding extra milk to your white sauce to have dinner ready even faster.

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
40 mins
bake:
35 mins
stand:
10 mins
total:
1 hr 25 mins
Servings:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook lasagna noodles according to package directions. Drain; set aside.

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

  • 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.

  • 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.

  • 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

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.

Tips

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

322 calories; fat 15g; cholesterol 78mg; saturated fat 8g; carbohydrates 25g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 22g; vitamin a 5199.2IU; vitamin c 14.2mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 2mg; vitamin b6 0.2mg; folate 88.7mcg; vitamin b12 0.7mcg; sodium 388mg; potassium 373mg; calcium 373.6mg; iron 1.8mg.
Advertisement