vegetable lasagna
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.
prep time
cook time
45 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 - can cream of mushroom soup
- 1 - can cream of broccoli soup
- 10 ounces frozen broccoli, thawed
- 16 ounces shedded mozzarella cheese
- 15 ounces ricotta cheese
- 16 ounces cottage cheese
- 2 - large eggs
- 1 tablespoon oil
- 3 - carrots sliced into thin coins ( i use more carrots)
- 1 - large sweet onion, diced
- 16 ounces sliced mushrooms
- 1 - box of cooked lasagna noodles
How To Make vegetable lasagna
-
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.
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Step 2For the cheese layer: mix the mozzarella,ricotta,cottage cheeses and eggs. Set aside.
-
Step 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.
-
Step 4Layer these in this order: Broccoli sauce,noodles,cheese, all of the carrot vegetable blend,noodles,cheese and sauce.
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Step 5Bake at 375 degrees for 45 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Other Main Dishes
Culture:
Italian
Keyword:
#mushrooms
Keyword:
#cheese
Keyword:
#broccoli
Keyword:
#lasagna
Keyword:
#Carrots
Ingredient:
Vegetable
Method:
Bake
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