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Vegetarian Lasagna


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Vegetarian Lasagna 1 Picture


  • Lasagna:
  • 1 recipe Cheese Sauce
  • 1 (1 lb) box lasagna noodles
  • 1 (1 lb) carton cottage cheese
  • 2 eggs
  • 1 (10-oz) box frozen broccoli cuts
  • 1 (8 oz) can undrained mushrooms
  • 2 fresh unpeeled, sliced zucchini
  • 1 (6 oz) can drained, sliced water chestnuts
  • 1 (8 oz) pkg shredded Cheddar Cheese



Step 1

Cheese Sauce:
5-TB butter or margarine
10-oz can Cream of Chicken Soup
10-oz can Cream of Celery Soup
1/2-soup can of Kraft's Mayonnaise
8-oz jar Cheez Whiz
Salt & Pepper to taste

Put it all into l 1/2 qt saucepan. Cook over medium heat, stirring constantly till smooth and piping hot. Set aside.

While the cheese sauce is cooling, prepare lasagna noodles, per box directions, cooking until tender. Drain.

Meanwhile put cottage cheese & eggs through blender till smooth, using high speed about 1 minute. Set aside.

Put the next 4 vegetables together with just enough water to cover them in saucepan and cook till broccoli and zucchini are almost tender. Drain and set aside.

Assemble the lasagna:
Spread 1/3 of the cheese sauce over bottom of greased 10x13x2" baking pan or dish. Arrange 1/3 of the noodles in flat pieces over that and 1/3 of cottage cheese mixture over noodles. Spread 1/3 of vegetables over that. Repeat until with another 1/3 of each of those ingredients, twice more, using up each of them.

Sprinkle the 8 oz Cheddar Cheese over the top and bake uncovered at 350F about 45 to 50 mins or till bubbly and piping hot. Cool in dish 10 minutes before cutting to serve 6 to 8 Left-overs keep if covered and refrigerated to be used within a week. Does not freeze well because of mayonnaise in the sauce.


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