Broccoli and Carrot Lasagna

77 Reviews

“Really yummy as well as vegetarian.” - by Tanya

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Metric US

Original recipe yields 1 -9x13-inch pan

Directions

Steam broccoli and carrots till tender.
Boil lasagna noodles.
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.
To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
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.
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!

Nutrition

Amount Per Serving (12 total)

Calories
249 cal
12%

Fat
12 g
18%

Carbs
22.1 g
7%

Based on a 2,000 calorie diet

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Reviews (77)

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TAG

Jul. 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 ca..." See moretering a lunch for 90 tomorrow and guess what the vegetarians are having! ;)"

CALICOOKIN

Jul. 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 j..." See moreust one little piece leftover for tomorrow's lunch! Will make again and possibly add chicken."

MapleSquare

Aug. 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 c..." See moreottage cheese through a sieve to make the cheese a bit finer."

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