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Vegetable Lasagna
There's no meat in this vegetable lasagna, but thanks to mushrooms and four different cheeses, there's plenty of heartiness.
Prep
40 min
Cook
—
Total
1h 25m
Serves
12
Instructions
- 01
Cook lasagna noodles according to package directions. Drain; set aside.
- 02
In a medium bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning. Set aside.
- 03
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 .
- 04
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.
- 05
Bake, uncovered, in a 350°F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving. Makes 12 servings.
Nutrition
per serving
- Calories
- 322
- Protein
- 22g
- Carbs
- 25g
- Fat
- 15g
- Sugar
- 4g
- Sat. fat
- 8g
- Sodium
- 388mg
- Cholesterol
- 78mg
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