Creamy Cheddar Vegetable Lasagna - Kraft Recipes Top
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Creamy Cheddar Vegetable Lasagna

Prep Time
Total Time

9 servings

Mushrooms, carrots and spinach star in this creamy, meatless lasagna that uses cheddar cheese and a white sauce instead of mozzarella and a tomato sauce.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Melt butter in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add mushrooms, carrots and garlic; cook and stir 6 min. or until carrots are crisp-tender. Add flour; cook and stir 2 min. Gradually stir in milk. Bring to boil, stirring frequently. Remove from heat. Stir in spinach, 1 cup cheddar and Parmesan.
  • Mix cottage cheese and basil. Place 3 lasagna noodles on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half the cottage cheese mixture and 2 cups vegetable mixture. Cover with 3 noodles, remaining cottage cheese mixture and 2 cups of the remaining vegetable mixture. Top with remaining noodles and vegetable mixture; cover.
  • Bake 35 to 40 min. or until heated through. Top with remaining cheddar; bake, uncovered, 5 min. or until melted. Let stand 10 min. before cutting to serve.

Special Equipment Needed

Size Wise

For a meatless meal idea, serve your family this tasty vegetable lasagna.

Serving Suggestion

Serve with garlic bread and a mixed green salad.


Prepare using KRAFT 2% Milk Shredded Cheddar Cheese, and BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese.


  • 9 servings

Nutritional Information

Serving Size 9 servings
Calories 370
Total fat 20g
Saturated fat 12g
Cholesterol 60mg
Sodium 560mg
Carbohydrate 30g
Dietary fiber 4g
Sugars 9g
Protein 20g
% Daily Value
Vitamin A 200 %DV
Vitamin C 6 %DV
Calcium 45 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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