No announcement yet.

Vegetable Lasagna by nommie

  • Filter
  • Time
  • Show
Clear All
new posts

  • Vegetable Lasagna by nommie

    Posted by nommie - August 26, 2004 06:12 AM

    Vegetable Lasagna
    Prep Time: 40 minutes
    Source: Better Homes and Gardens

    File Under:
    Printed from


    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.

    Nutritional facts per serving

    calories: 322 , total fat: 15g , saturated fat: 8g , monounsaturated fat: 5g , polyunsaturated fat: 1g , cholesterol: 78mg , sodium: 388mg , carbohydrate: 25g , total sugar: 4g , fiber: 3g , protein: 22g , vitamin A: 0% , vitamin C: 24% , calcium: 37% , iron: 10% , starch: 1diabetic exchange , vegetables: 2diabetic exchange , medium-fat meat: 2diabetic exchange , fat: 1diabetic exchange
    "There's no place like home..."

  • #2
    Re: Vegetable Lasagna by nommie

    I'll have to send this recipe to my DD...looks quite good!
    Mary Ann in Wisconsin
    "A man will be imprisoned in a room with a door that is unlocked and opens inwards as long as it does not occur to him to pull rather than push.

    Ludwig Wittgenstein


    • #3
      Re: Vegetable Lasagna by nommie

      I miss my Nommie so much! Anybody heard anything from her or about her???????
      Have you made time to listen to the birds today........


      • #4
        Re: Vegetable Lasagna by nommie

        I love Veggie Lasagna. I'll be trying this recipe this weekend!


        • #5
          Re: Vegetable Lasagna by nommie

          Sounds simply delicious. Definitely worth trying. Thanks for sharing.