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Broccoli and Carrot Lasagna

Broccoli and Carrot Lasagna

Tanya

Tanya

Really yummy as well as vegetarian.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 662 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Steam broccoli and carrots till tender.
  2. Boil lasagna noodles.
  3. In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
  4. To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
  5. To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
  6. Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!
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Reviews

TAG
26

TAG

7/13/2003

This was OUTSTANDING! I omitted the cottage cheese and added an extra can of mushroom soup. I own a Cafe and do catering and this recipe will be one of my favorites (especially during Lent). I'm catering a lunch for 90 tomorrow and guess what the vegetarians are having! ;)

CALICOOKIN
23

CALICOOKIN

7/13/2003

I added fresh spinach and some sliced zucchini, used low fat versions of cottage cheese and parmesian and the skim mozeralla and let me tell you that between my bf, my 18 mo. old and myself there is just one little piece leftover for tomorrow's lunch! Will make again and possibly add chicken.

MapleSquare
16

MapleSquare

8/11/2003

A very tasty dish. This is one of the few meatless lasagne dishes my children eat and love to help make. We use the no-bake lasagne noodles and try to use fresh garden vegetables. I also push the cottage cheese through a sieve to make the cheese a bit finer.

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