Vegetable Lasagna

Deb Crane

By
@songchef

This is by far, my favorite recipe for Vegetable Lasagna! Make sure to caramelize the carrots and onions. By doing so, it gives this dish very rich flavor.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Cook:
45 Min
Method:
Bake

Ingredients

1
can cream of mushroom soup
1
can cream of broccoli soup
10 oz
frozen broccoli, thawed
16 oz
shedded mozzarella cheese
15 oz
ricotta cheese
16 oz
cottage cheese
2
large eggs
1 Tbsp
oil
3
carrots sliced into thin coins ( i use more carrots)
1
large sweet onion, diced
16 oz
sliced mushrooms
1
box of cooked lasagna noodles

Step-By-Step

1For broccoli sauce:
In a medium pan, heat undiluted soups and broccoli till blended. You can use fresh blanched broccoli if desired.Set aside.
2For the cheese layer:
mix the mozzarella,ricotta,cottage cheeses and eggs. Set aside.
3For the vegetable layer:
Get the oil hot in a pan. Caramelize the onion and carrots until slightly browned. This take a while, but worth the effort! When the carrots and onion are caramelized, add 1/4 cup of water, cover and simmer until carrots are tender. Remove from pan and set aside. Add the mushrooms to this same pan and cook them until tender. Mix in with the carrot and onion mixture.
4Layer these in this order:
Broccoli sauce,noodles,cheese, all of the carrot vegetable blend,noodles,cheese and sauce.
5Bake at 375 degrees for 45 minutes.

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Italian