Broccoli and Carrot Lasagna

Read Reviews (77)

"Really yummy as well as vegetarian." — Tanya

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!

Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review

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 catering a lunch for 90 tomorrow and guess what the vegetarians are having! ;)

—TAG

See full review »

Most Helpful Critical Review

Nov 16, 2009

No flavour.

—B. Hunter

See full review »

104 Ratings

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 just one little piece leftover for tomorrow's lunch! Will make again and possibly add chicken.

—CALICOOKIN

See full review »

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 cottage cheese through a sieve to make the cheese a bit finer.

—MapleSquare

See full review »

Sep 11, 2009

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

—Barbara K

See full review »

Jan 25, 2004

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 spice god. Next time I will try adding some sauteed onions & garlic as well fresh mushrooms.

—DUBLIN

See full review »

Jul 13, 2003

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 Request cream of mushroom, and one can of cream of mushroom with roasted garlic. Next time, I may try to lighten it up a bit by using light cheese. This is a keeper and I will make it again and again. Thanks!

—HARNETT72

See full review »

Jul 13, 2003

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 time. Thanks for the great recipe! It is definitely a keeper.

—COURTNEYSUNSHINE

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Broccoli Lasagna

Veggie Lasagna

Convenient Vegetarian Lasagna

Chicken Lasagna I

Lazy Lasagna I

Chicken Lasagna with White Sauce

Chicken Lasagna III

Lasagna Spirals

Seafood Lasagna I

Aunty Pasto's Seafood Lasagna

Nutrition

Calories
249 kcal
12%

Carbohydrates
22.1 g
7%

Cholesterol
29 mg
10%

Fat
12 g
18%

Fiber
2.2 g
9%

Protein
14.2 g
28%

Sodium
662 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Broccoli and Carrot Lasagna

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 249
Calories from Fat: 108

% Daily Value *
Total Fat 12g 18 %
Saturated Fat 5.8g 29 %
Cholesterol 29mg 10 %
Sodium 662mg 26 %
Potassium 278mg 8 %
Total Carbohydrates 22.1g 7 %
Dietary Fiber 2.2g 9 %
Protein 14.2g 28 %
** Sugars 3.3g
Vitamin A 84 %
Vitamin C 46 %
Calcium 30 %
Iron 17 %
** Thiamin 7 %
Niacin 41 %
Vitamin B6 9 %
Magnesium 10 %
Folate 36 %

* 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.