Vegetable Lasagna

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.



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Servings: 12
Prep Time: 40 mins
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Ingredients
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    8   ounces 
    dried lasagna noodles (9 or 10 noodles)
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    2   
    eggs, beaten
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    2   cups 
    cream-style cottage cheese
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    1  15  ounce carton 
    ricotta cheese
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    2   teaspoons 
    dried Italian seasoning, crushed
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    2   cups 
    sliced fresh mushrooms
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    1   cup 
    chopped onion (1 large)
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    4   cloves 
    garlic, minced
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    2   tablespoons 
    olive oil or cooking oil
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    2   tablespoons 
    all-purpose flour
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    1/2 - 1   teaspoon 
    black pepper
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    1 1/4  cups 
    milk
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    1  10  ounce package 
    frozen chopped spinach, thawed and thoroughly drained
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    1  10  ounce package 
    frozen chopped broccoli, thawed and thoroughly drained
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    1   cup 
    shredded carrot
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    3/4  cup 
    shredded Parmesan cheese (3 ounces)
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    1  8  ounce 
    package shredded mozzarella cheese (2 cups)

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
Variation
  • 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.
Make Ahead Tip
  • 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: cal. (kcal) 322, Fat, total (g) 15, chol. (mg) 78, sat. fat (g) 8, carb. (g) 25, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 4, pro. (g) 22, vit. A (RE) 0, vit. A (IU) 5199.16, vit. C (mg) 14.17, Thiamin (mg) 0.22, Riboflavin (mg) 0.47, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.22, Folate (g) 88.7, Cobalamin (Vit. B12) (g) 0.67, sodium (mg) 388, Potassium (mg) 373, calcium (mg) 373.58, iron (mg) 1.8, Vegetables () 2, Starch () 1, Medium-Fat Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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