Vegetable Lasagna

Deb Crane


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.


★★★★★ 1 vote

45 Min


  • 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
  • 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

How to Make Vegetable Lasagna


  1. For broccoli sauce:
    In a medium pan, heat undiluted soups and broccoli till blended. You can use fresh blanched broccoli if desired.Set aside.
  2. For the cheese layer:
    mix the mozzarella,ricotta,cottage cheeses and eggs. Set aside.
  3. For 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.
  4. Layer these in this order:
    Broccoli sauce,noodles,cheese, all of the carrot vegetable blend,noodles,cheese and sauce.
  5. Bake at 375 degrees for 45 minutes.

Printable Recipe Card

About Vegetable Lasagna

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

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