Broccoli and Carrot Lasagna

Broccoli and Carrot Lasagna

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"Really yummy as well as vegetarian."
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servings 249 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  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!


  1. 109 Ratings

Most helpful positive review

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). ...

Most helpful critical review

No flavour.

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Most positive
Least positive

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 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 ther...

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...

This is a great recipe! A very nice change from a tomato or heavy alfredo sauce.

Pretty good, but next time I will eliminate the rosemary. Altough subtle, the rosemary gave this dish an odd flavor. I added some cayenne pepper to the cheese mixture to appease my husband, the...

My husband and I LOVED this recipe. We were having a guest for dinner (who is vegetarian), so I chose this recipe. The result is a hearty, creamy, delicious lasagne. I used one can of Healthy Re...

As far as lasagna goes, this was a very quick and easy recipe. It won the Dad & Kid seal of approval which doesn't come easily! Quite tasty although I think I will leave out the rosemary next ti...

This is a keeper! I am always looking for meatless dishes to stretch the grocery budget, and also to have during Lent. My husband and kids are wild about it. I use fresh broccoli and carrots, li...

Was gorgeous!!!!!!! Went down a storm, would recommend A++++++++++

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