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Thursday, April 18 2013

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.

Vegetable Lasagna
Recipe from 
Servings: Makes 12 servings
Prep Time: 40 mins
Total Time: 1 hr 25 mins
ingredients
  •  ounces  dried lasagna noodles (9 or 10 noodles)
  •    eggs, beaten
  •  cups  cream-style cottage cheese
  •  15-ounce carton  ricotta cheese
  •  teaspoons  dried Italian seasoning, crushed
  •  cups  sliced fresh mushrooms
  •  cup  chopped onion (1 large)
  •  cloves  garlic, minced
  •  tablespoons  olive oil or cooking oil
  •  tablespoons  all-purpose flour
  • 1/2  to 1 teaspoon  black pepper
  • 1-1/4  cups  milk
  •  10-ounce package  frozen chopped spinach, thawed and thoroughly drained
  •  10-ounce package  frozen chopped broccoli, thawed and thoroughly drained
  •  cup  shredded carrot
  • 3/4  cup  shredded Parmesan cheese (3 ounces)
  •  8-ounce  package shredded mozzarella cheese (2 cups)
directions
Cook lasagna noodles according to package directions. Drain; set aside.
In a medium bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning. 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, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.
Makes 12 servings
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 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
Posted by: Send a Meal AT 10:01 am   |  Permalink   |  0 Comments  |  Email
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