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Vegetable Lasagna


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Member since 2007

Serves 12 | Prep Time | Cook Time

Ingredients

8 ounces dried lasagna noodles (9 or 10 noodles)
2 beaten eggs
2 cups cream-style cottage cheese
1 15-ounce carton ricotta cheese
2 teaspoons dried Italian seasoning, crushed
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cloves garlic, minced
2 tablespoons olive oil or cooking oil
2 tablespoons all-purpose flour
1/2 to 1 teaspoon black pepper
1-1/4 cups milk
1 10-ounce package frozen chopped spinach, thawed and thoroughly drained
1 10-ounce package frozen chopped broccoli, thawed and thoroughly drained
1 cup shredded carrot
3/4 cup shredded Parmesan cheese (3 ounces)
1 8-ounce package package shredded mozzarella cheese (2 cups)


Directions


1. Cook lasagna noodles according to package directions. Drain; set aside.


2. In a medium bowl combine eggs, cottage cheese, ricotta, and Italian seasoning. Set aside.


3. In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.


4. To assemble, in a greased 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese.


5. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving. Makes 12 servings.


No-Boil Lasagna: Substitute 6 ounces no-boil lasagna noodles (12) for the lasagna noodles.


Increase milk to 2 cups and spread 1/2 cup of the vegetable mixture in the bottom of the dish before adding the first layer of noodles. Continue as above.


To Make-Ahead: After assembling, cover the unbaked lasagna with foil and chill up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake 30 to 35 minutes more or until heated through. Let stand for 10 minutes before cutting.


Pairs Well With


Notes

A dash of local for every season
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