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Main dishes

Three Vegetable Lasagna

Three Vegetable Lasagna recipe
Recipe and Photo by: Better Homes and Gardens
Who says a vegetarian dish can't be hearty? This four-cheese lasagna stacked with veggies such as spinach, broccoli, carrots and mushrooms, that's who.
1 min
1 min
12 servings

What You Need

 ounces dried lasagna noodles (9 or 10 noodles)
 beaten eggs
cups  cream-style cottage cheese
 15-ounce carton ricotta cheese
teaspoons  dried Italian seasoning, crushed
cups  sliced fresh mushrooms
cup  chopped onion
cloves  garlic, minced
tablespoons  olive oil or cooking oil
tablespoons  all-purpose flour
1/2 to 1
 teaspoon black pepper
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
cup  shredded Parmesan cheese (3 ounces)
 8-ounce package shredded mozzarella cheese (2 cups)

Make It

1. Cook lasagna noodles according to package directions. Drain; set aside.

2. In a medium bowl combine eggs, cottage cheese, ricotta, and Italian seasoning. Set aside.

3. 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.

4. To assemble, in a greased 13x9x2-inch baking dish or 3-quart rectangular casserole, layer one-third of the noodles, folding or cutting to fit as 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 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese.

5. 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.

Kraft Kitchens Tips

No-Boil Lasagna
Substitute 6 ounces no-boil lasagna noodles (12) for the 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 above.
Make Ahead
After assembling, cover the unbaked lasagna with foil and chill up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake 30 to 35 minutes more or until heated through. Let stand for 10 minutes before cutting.
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