READY IN ABOUT 1¼ hrs

Veggie Lasagna

Read Reviews (31)

"A delicious variation on the traditional red sauce lasagna and a great way to get the kids to eat their veggies!" — CHRISTINE103

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.

Kitchen-Friendly View

PREP 30 mins
COOK 40 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 09, 2007

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!!

—RAESQUARE

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Most Helpful Critical Review

Mar 27, 2009

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.

—abby

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38 Ratings

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Aug 29, 2002

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.

—DENISE HAMRICK

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Apr 27, 2004

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.

—Lisa W.

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Dec 12, 2002

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!

—MELSA

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Jan 19, 2010

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!

—Cortney Dawn

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Feb 29, 2004

Perfect alternative to traditional lasagna. My husband does not care for red sauce, so this was a great recipe for him. I didn't add the corn, but instead substituted a 10 oz. pkg. of spinach. It just did'nt feel right to add corn and the spinach was a perfect match.

—DHILLY

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Mar 20, 2003

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.

—LADYBUG0514

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Nutrition

Calories
534 kcal
27%

Carbohydrates
48.8 g
16%

Cholesterol
109 mg
36%

Fat
27 g
42%

Fiber
4.3 g
17%

Protein
26.6 g
53%

Sodium
1091 mg
44%

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

Nutritional Information

Veggie Lasagna

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 534
Calories from Fat: 243

% Daily Value *
Total Fat 27g 42 %
Saturated Fat 14.4g 72 %
Cholesterol 109mg 36 %
Sodium 1091mg 44 %
** Potassium 469mg 13 %
Total Carbohydrates 48.8g 16 %
Dietary Fiber 4.3g 17 %
Protein 26.6g 53 %
Sugars 6.1g
** Vitamin A 118 %
** Vitamin C 35 %
** Calcium 64 %
** Iron 30 %
** Thiamin 11 %
** Niacin 58 %
** Vitamin B6 14 %
** Magnesium 21 %
** Folate 73 %

* 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.