Vegetable Lasagna

Vegetable Lasagna Recipe

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Nicolette DeLima


you can add chicken to this as well and it is amazing, just cook it with the onions and garlic.

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40 Min
30 Min


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8 oz
lasagna noodles, no boil
eggs, beaten
2 c
cream style cottage cheese
15 oz
ricotta cheese
2 tsp
italian seasoning, dried
2 c
fresh mushrooms, sliced
1 c
onion, chopped
4 clove
minced garlic
2 Tbsp
olive oil
2 Tbsp
all purpose flour
1 tsp
black pepper
1 1/4 c
10 oz
frozen chopped spinach, thawed and drained
10 oz
frozen chopped broccolli, thawed and drained
1 c
shredded carrots
3/4 c
parmesan cheese, shredded
8 oz
mozzarella cheese, shredded

How to Make Vegetable Lasagna


  • 1In a bowl combine eggs, cottage cheese, ricotta cheese, and italian seasoning. Set aside.
  • 2In a large skillet cook the mushrooms, onion, and garlic in the oil until tender.
  • 3Stir in flour and pepper then add milk all at once.
  • 4Cook and stir until slightly thickened and bubbly. Remove from heat.
  • 5Stir in broccoli, spinach, carrots, and 1/2 cup of parmesan cheese.
  • 6Place 1/2 cup vegetable mixture on bottom of greased three quart rectangular pan.
  • 7To Assemble:
    -one third noodles
    -one third cheese mixture
    -one third vegetable mixture
    -one third mozzarella cheese.
    Repeat these layers twice and sprinkle with remaining parmesan cheese.
  • 8Bake uncovered in a 350 Degree F. oven for 35 minutes, let stand for 10 minutes before serving.

Printable Recipe Card

About Vegetable Lasagna

Course/Dish: Pasta, Casseroles
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy

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