Vegetable Lasagna

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Spinach, broccoli, and carrots fill this cheesy lasagna. This four-cheese, three-vegetable 
lasagna can be prepared up to two days in advance.

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) 

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.  

Source:  Better Homes & Gardens

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