Vegetable Lasagna
Recipe from
Better Homes and Gardens
This delicious white lasagna is packed with vegetables, keeping it healthy and making it a hearty vegetarian meal. Using no-boil pasta noodles helps cut down on preparation time.
Servings:
Makes 12 servings
Prep Time:
40 mins
Total Time:
1 hr 25 mins
Ingredients
-
8 ouncesdried lasagna noodles (9 or 10 noodles)see savings
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2eggs, beatensee savings
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2 cupscream-style cottage cheesesee savings
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1 15-ounce cartonricotta cheesesee savings
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2 teaspoonsdried Italian seasoning, crushedsee savings
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2 cupssliced fresh mushroomssee savings
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1 cupchopped onion (1 large)see savings
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4 clovesgarlic, mincedsee savings
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2 tablespoonsolive oil or cooking oilsee savings
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2 tablespoonsall-purpose floursee savings
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1/2 to 1 teaspoonblack peppersee savings
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1-1/4 cupsmilksee savings
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1 10-ounce packagefrozen chopped spinach, thawed and thoroughly drainedsee savings
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1 10-ounce packagefrozen chopped broccoli, thawed and thoroughly drainedsee savings
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1 cupshredded carrotsee savings
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3/4 cupshredded Parmesan cheese (3 ounces)see savings
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1 8-ouncepackage shredded mozzarella cheese (2 cups)see savings
Directions
1.
Cook lasagna noodles according to package directions. Drain; set aside.
2.
In a medium bowl combine eggs, cottage cheese, ricotta cheese, 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 twice. 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.
6.
Makes 12 servings
7.
Quick Vegetable Lasagna: Substitute 6 ounces no-boil lasagna noodles (12) for the dried 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 directed above.
8.
Make-ahead directions: Prepare as above through Step 4. Cover the unbaked lasagna with foil and chill for up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake for 30 to 35 minutes more or until heated through. Let stand for 10 minutes before serving.
Nutrition information
Per serving: Calories 322, Total Fat 15 g, Saturated Fat 8 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 78 mg, Sodium 388 mg, Carbohydrate 25 g, Total Sugar 4 g, Fiber 3 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 24%, Calcium 37%, Iron 10%. Exchanges: Vegetable 2, Starch 1, Medium-Fat Meat 2, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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