Vegetable Lasagna


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.

Prep Time:
40 mins
Bake Time:
35 mins
Stand Time:
10 mins
Total Time:
1 hrs 25 mins


  • 8 ounce dried lasagna noodles (9 or 10 noodles)

  • 2 eggs, beaten

  • 2 cup cream-style cottage cheese

  • 1 15 ounce carton ricotta cheese

  • 2 teaspoon dried Italian seasoning, crushed

  • 2 cup sliced fresh mushrooms

  • 1 cup chopped onion (1 large)

  • 4 cloves garlic, minced

  • 2 tablespoon olive oil or cooking oil

  • 2 tablespoon all-purpose flour

  • ½ - 1 teaspoon black pepper

  • 1 ¼ cup 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

  • ¾ cup shredded Parmesan cheese (3 ounces)

  • 1 8 ounce package shredded mozzarella cheese (2 cups)


  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

    Vegetable Lasagna
    Blaine Moats

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 (per serving)

322 Calories
15g Fat
25g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 322
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 40%
Cholesterol 78mg 26%
Sodium 388mg 17%
Total Carbohydrate 25g 9%
Total Sugars 4g
Protein 22g
Vitamin C 14.2mg 71%
Calcium 373.6mg 29%
Iron 1.8mg 10%
Potassium 373mg 8%
Folate, total 88.7mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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