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Ally's Vegetable Lasagna


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  • 1 Tbsp. vegetable oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 cups sliced mushrooms
  • 1 can (190z/540 ml) tomatoes
  • 1 can (7 1/2 oz/213 ml) tomato sauce
  • 1 tsp oregano
  • 1 tsp basil
  • Salt and pepper to taste
  • 3 cups broccoli florets
  • 9 lasagna noodles
  • 1 cup cottage cheese
  • 3 cups mozzarella cheese
  • 1/3 cup grated Parmesan cheese



Step 1

In large saucepan, heat oil over medium heat: add onion and cook until tender. Stir in garlic, carrot, celery and mushrooms; cook, stirring often, for 5 minutes.

Add tomatoes, breaking up with a fork. Stir in tomato sauce, basil, oregano; season with salt and pepper. Simmer, uncovered, for 10 minutes or until thickened slightly.
Let cool; stir in broccoli.

In large pot of boiling water, cook noodles until al dente (tender but firm); drain and rinse over cold water.

In lightly greased 13x9 baking dish, arrange 3 noodles evenly over bottom. Spread with one half of the vegetable mixture then half of the cottage cheese. Sprinkle with 1/3 of the mozzarella cheese.

Repeat noodle, vegetable mixture, cottage and mozzarella cheese layers once. Arrange remaining noodles over top; sprinkle with remaining mozzarella and Parmesan.

Bake at 350 for 35 to 45 minutes or until hot and bubbly.

Makes 8 servings.

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