Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (1 large); 4 garlic cloves, minced; 2 tablespoons olive oil or 2 tablespoons cooking oil; 2 tablespoons all-purpose flour; 12-1 teaspoon black pepper; 1 ¼ 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; ¾ cup shredded parmesan cheese (3 ounces); 1 (8 ounce) packageshredded mozzarella cheese

Servings: persons

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 (1 large)
4 garlic cloves, minced
2 tablespoons olive oil or 2 tablespoons cooking oil
2 tablespoons all-purpose flour
12-1 teaspoon black pepper
1 ¼ 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
¾ cup shredded parmesan cheese (3 ounces)
1 (8 ounce) packageshredded mozzarella cheese

1
Cook lasagna noodles according to package directions.
2
Drain; set aside.
3
In a bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning.
4
Set aside.
5
In a large skillet cook the mushrooms, onion, and garlic in hot oil until tender.
6
Stir in flour and pepper; add milk all at once.
7
Cook and stir slightly thickened and bubbly.
8
Remove from heat.
9
Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
10
To assemble, in a greased 5-quart circular glass baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary.
11
Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture.
12
Sprinkle with one-third of the mozarella cheese.
13
Repeat the layers twice or until mixtures are gone.
14
Sprinkle with the remaining 1/4 cup Parmesan cheese.
15
Bake, uncovered, in a 350˚ oven for 35 minutes or until heated through.
16
Let stand 10 minutes before serving.

1175

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 ounces dried lasagna noodles (9 or 10 noodles), 2 beaten eggs, 2 cups cream-style cottage cheese, 1 (15 ounce) carton ricotta cheese, and more.

Yes, Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Lasagna

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