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


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


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.

About Vegetable Lasagna

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