Vegetable Lasagna - Recipe.com

By ashleyeraas

This delicious white lasagna is packed with vegetables, keeping it healthy and making it a hearty vegetarian meal. Using no-boil pasta noodles helps cut down on preparation time.

Ingredients

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

Details

Servings 12
Preparation time 40mins
Cooking time 85mins
Adapted from recipe.com

Preparation

Step 1

1. Cook lasagna noodles according to package directions. Drain; set aside. 2. In a medium bowl combine eggs, cottage cheese, ricotta cheese, 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 twice. 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. 6. Makes 12 servings 7. Quick Vegetable Lasagna: Substitute 6 ounces no-boil lasagna noodles (12) for the dried 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 directed above. 8. Make-ahead directions: Prepare as above through Step 4. Cover the unbaked lasagna with foil and chill for up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake for 30 to 35 minutes more or until heated through. Let stand for 10 minutes before serving.