Vegetable Lasagna

Vegetable Lasagna

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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


  • 8 oz
    lasagna noodles, no boil
  • 2
    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


  1. In a bowl combine eggs, cottage cheese, ricotta cheese, and italian seasoning. Set aside.
  2. In a large skillet cook the mushrooms, onion, and garlic in the oil until tender.
  3. Stir in flour and pepper then add milk all at once.
  4. Cook and stir until slightly thickened and bubbly. Remove from heat.
  5. Stir in broccoli, spinach, carrots, and 1/2 cup of parmesan cheese.
  6. Place 1/2 cup vegetable mixture on bottom of greased three quart rectangular pan.
  7. To 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.
  8. Bake 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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