Recipe by CHRISTINE103
"A delicious variation on the traditional red sauce lasagna and a great way to get the kids to eat their veggies!"
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1 (12 ounce) package
1 (15 ounce) container
part-skim ricotta cheese
2 (10.75 ounce) cans
condensed cream of mushroom soup
shredded Cheddar cheese
grated Parmesan cheese
1 (1 ounce) package
herb and garlic soup mix
1 (10 ounce) package
chopped frozen broccoli, thawed
1 (10 ounce) package
frozen sliced carrots
1 (10 ounce) package
frozen corn kernels
Wonderful! Even my picky Italian husband loved this. I used asparagus, carrots, corn, yellow pepper and spinach. If you can't find the herb & garlic dry soup, vegetable works just fine. I only used a little corn - don't listen to other reviews - some corn in vegetable lasagne tastes great. I had enough left over to make a little 8x8 for the freezer. Use the no boil lasagne noodles (Barilla) and you cut your preparation time in half! Thanks for a great make again recipe!!
I've got to say it wasn't one of my favourites. If I'm going to spend time layering, I'd use a different recipe.
It was very tasty. I would make it again. However, it came out like veggie soup with noodles. I would like some input how to not have it so soupy.
This is an awesome, high protein veggie meal. I made it for dinner guests and they loved it, and my husband ate almost half of it in one sitting. I think it's almost better heated up the next day. I followed the recipe exactly and it turned out great. Adding corn does seem a little weird, but it is actually really good in this recipe. I've made this twice and the first time I made it I prepared it the night before so I could just pop it in the oven the next day, and it turned out perfect.
Okay, can I say that this recipe knocked my roommates socks off!! They are picky eaters (you wouldn't think that about college students, huh? but they were) and they absolutely loved it. Since they love cheese I used more and cut out corn all together...they thought it was creepy to put corn in lasagna.....but it was still a great hit!
TOTALLY INCREDIBLE!!!!! i WAS AMAZED. I COULDN'T FIND HERB AND GARLIC SOUP MIX SO i USED HERB AND GALIC SAUCE MIX. JUST AS YUMMY! ALSO, BE SURE TO COOK YOUR VEGGIES FIRST, I SAUTED THEM IN BUTTER, GARLIC, AND ONION. DON'T BR AFRAID TO ADD SPINACH!! MY 2 YEAR OLD ATE IT AND SHE HATES VEGGIES!
This was an excellent recipe. I served it for a family party, and my sister who hates a "saucy" lasagna absolutly loved it! It was very tasty, and I loved the kick that the herb soup mix gave it. Did not find the ingredience were soupy at all, it was like a lagagna cheese mixture. Previous reviewer, did you add water with the cream of mushroom soup? That is the only thing that I can think you might have done, mine was fabulous! I will definatly be making this again.
Oh my, this was good. It kind of turned out like a cross between a pot pie or casserole and traditional lasagna. I've never tried a lasagna recipe that didn't include a tomato-based sauce, but this was awesome. I didn't have corn on hand and wasn't really wanting corn in it, so I substituted some sliced zucchini that I had. I also used plain nonfat yogurt instead of sour cream. I couldn't find the soup mix at the grocery store, so minced a garlic and added a sprinkling of herbs. Wow, it turned out wonderful. I think the only thing I'd do differently is maybe stirfry or preboil the carrots. Despite the cooking time, they came out a bit crunchy. One tip is to definitely completely thaw the broccoli and then drain it very well. I pressed it several times. If you don't, you'll probably end up with veggie lasagna soup like someone else did. This was terrific. A definite keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 243
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