Vegetable Lasagna

This was a quick and easy lasagna, as far as lasagna goes. A little prep, a short time in the oven and voilà! Although no-boil noodles might have shaved off a little more work too. This recipe is super cheesy but packed with vegetables. Probably not the most healthy version out there, but great for a weeknight and the greens provide a punch of vitamins.

vegetable lasagna

Vegetable Lasagna
via bhg

8 ounces dried lasagna noodles (9 or 10 noodles)
2 eggs, beaten
2 cups cottage cheese
15 ounce ricotta cheese
1 teaspoon dried oregano
1 teaspoon dried thyme
2 cups sliced fresh mushrooms
1 large yellow onion, chopped
1 cup shredded carrot
10 ounce package frozen chopped spinach, thawed and thoroughly drained
10 ounce package frozen chopped broccoli, thawed and thoroughly drained
4 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 teaspoon black pepper
1 1/4 cups milk
3/4 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese

Preheat oven to 350 F. Cook lasagna noodles according to package directions. Drain; set aside.
In a medium bowl combine eggs, cottage cheese, ricotta cheese, oregano and thyme. Set aside.
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.
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.
Bake uncovered for 35 minutes or until heated through. Let stand for 10 minutes before serving.

  1. Jak said:

    As like you I am trying to expand my cooking abilities. I am spoiled with a husband who loves to cook, and hard to kick him out of the kitchen. Do you think it be ok to prepare this the night before then heat the next day? My sister in law is a vegetarian so I want to make this for. Christmas for her, less work the day off, thanks

    • raudette said:

      Oh yes! I bet that would work well. You might have to leave it in the oven a little longer, but I can usually leave a lasagna in for an extra 5-10 minutes anyway with it still turning out perfect. Let me know how it works out! I want to try making things ahead of time more often!

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