Vegetarian Lasagna Recipe

Name: Vegetarian Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (284 ml) canscampbell's low-fat cream of broccoli soup; 2 cuos skim milk; ½ cup basil pesto; 1 (540 ml) can white kidney beans, drained, rinsed and mashed; 2 cups mushrooms, finely chopped; 1 ½ cups red peppers, finely chopped; 1 ½ cups light ricotta cheese (1 tub); 4 cups fresh spinach leaves, chopped; 12 small eggplant, cut into 1/8-inch half slices; 15 oven-ready lasagna noodles; 1 ½ cups part-skim mozzarella cheese, shredded; ¼ cup lowfat parmesan cheese, grated; ¼ cup dry breadcrumbs

Servings: persons

2 (284 ml) canscampbell's low-fat cream of broccoli soup
2 cuos skim milk
½ cup basil pesto
1 (540 ml) can white kidney beans, drained, rinsed and mashed
2 cups mushrooms, finely chopped
1 ½ cups red peppers, finely chopped
1 ½ cups light ricotta cheese (1 tub)
4 cups fresh spinach leaves, chopped
12 small eggplant, cut into 1/8-inch half slices
15 oven-ready lasagna noodles
1 ½ cups part-skim mozzarella cheese, shredded
¼ cup lowfat parmesan cheese, grated
¼ cup dry breadcrumbs

1
Combine soup, milk and pesto.
2
Set aside.
3
Combine beans, mushrooms, and red peppers, set aside.
4
combine ricotta cheese and spinach, set side.
5
Spread 2/3 cup pesto mixture over bottom of 14x10x2 1/2-inch pan.
6
Layer on single layer of lasagna strips (four lengthwise and one across the end).
7
eggplant slices, bean mixture, 2/3 cup pesto mixture, another layer of five lasagna strips and another 2/3 cup pesto mixture.
8
Spread evenly with ricotta mixture.
9
Layer on 2/3 cup pesto mixture remaining lasagna strips and pesto mixture.
10
Sprinkle with Mozzarella cheese.
11
Top with mixture of Parmesan cheese and bread crumbs.
12
Bake uncovered at 375F for 50 minutes.
13
Let stand for 10 minutes.

1895

kcal

Calories

Fat

320

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 13 ingredients. The key ingredients include: 2 (284 ml) canscampbell's low-fat cream of broccoli soup, 2 cuos skim milk, ½ cup basil pesto, 1 (540 ml) can white kidney beans, drained, rinsed and mashed, and more.

Yes, Vegetarian 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.

Vegetarian Lasagna

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