Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Creamy Cheddar Vegetable Lasagna

Creamy Cheddar Vegetable Lasagna recipe
photo by:kraft
Mushrooms, carrots and spinach star in this creamy, meatless lasagna. It uses cheddar cheese and a white sauce in place of mozzarella and tomato sauce.
50 min
1 hr 30 min
9 servings
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
This is the second time I've made this dish. The first time it was just okay. But this time I added black olives and used broccoli instead of spinach. I also added Turkey Polish Kielbasa, which no longer made it a vegetarian dish, but it made it more of a meal! It was delicious this time around, I think this one is a keeper!
Very Hearty and tasty. My 3 year old loved it and so did I. Would make again.
Not impressed at all. Very bland and too many carrots for my taste. Would be better with an alfredo sauce rather than the milk/flour sauce.
THIS WAS SO AWESOME!!! I used whole wheat lasagna noodles, and you can't even tell the difference. I also skipped the parsley. My husband is a big meat eater, so he's never thrilled when we have a meatless night. After having this, however, he said it was the best lasagna he's ever had and prefers it over meat lasagnas even. WOW! great leftover too. not very kid friendly though, with the mushrooms and onions.
Very delicious. I recommend using the traditional lasagna noodles that you boil. I tried using the pre-cooked ones and they did not cook fully, but no one could tell! I substituted the cheddar cheese with mozzarella and sprinkled a cheddar mix on top. I also used only about half of the carrots and extra mushrooms seasoned with fresh garlic. Definitely will make this again!
I subbed green beans for mushrooms and I left out the spinach and only used about half of the cottage cheese. I also used mozerella instead of cheddar. I sauteed the veggies with onion flakes, parsley, italian seasoning, garlic and olive oil which gave it a nice flavor. The lasagna did come out nicely. Baking it brought out a really nice flavor in the beans, so if you have some mushroom haters in your family as I do in mine, you might try green beans in stead.
My first Lasagna and it came out wonderfully!
This was absolutely delicious! I was looking for a lasagna recipe that did not have the red sauce because I have a history of acid reflux and this hit the spot. However I would recommend using ricotta rather than cottage cheese. In addition, I used both white and yellow extra sharp cheddar and it was marvelous. My entire family loved it!
This lasagna is truly fantastic. I'd recommend it to anyone. My guests couldn't get enough and before I knew it, the whole dish had been eaten. Tastes absolutely lovely. A+!
This was AWESOME! I was skeptical and had to tweak it just a little, ricotta cheese instead of cottage cheese, but everyone at work absolutely loved it and wants copies of the recipe! And it was fairly inexpensive too, about $9 total. Great meatless dinner option!
K:500 v0:51427

related collections

All ratings for
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email