Friday, June 11, 2010

Vegetable Lasagne

Over four years ago, my sister Lisa gave me this recipe.  I don't even know where she got it from, so I can't credit the source.  The first time I made it was for Jon's twentieth birthday as a surprise.  He absolutely loved it.  It got lost over the years and it resurfaced in my gmail account in March.  I surprised Jon again by making it.  We have been making it quite regularly since March.  It's a little bit more expensive of a dish with all the ingredients, but it's well worth it.  It leaves us with alot of leftovers, so it feels like although the ingredients cost alot, we get quite a few meals out of it.  I highly recommend you try this recipe.  I promise you won't be disappointed!

8oz dried lasagna noodles (9-10) OR one box of no boil lasagne
2 beaten eggs
2 cups cottage cheese
1 15oz. carton ricotta cheese
2 teaspoons Italian seasoning
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cloves garlic, minced
2 tablespoons olive oil or cooking oil
2 tablespoons all purpose flour
½ to 1 teaspoon black pepper
1 ¼ cups milk
1 10 oz. package frozen chopped spinach, thawed and thoroughly drained
1 10 oz package frozen broccoli, thawed and thoroughly drained
1 cup shredded carrots
¾ cup shredded parmesan cheese (3oz)
1 8oz. package shredded mozzarella chesse

1.  Cook lasagna noodles according to package directions. Drain, set aside. (unless using no boil noodles)

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

3.  In a large skillet cook mushrooms, onions and garlic in hot oil until tender. Stir in flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in spinach, broccoli, carrot and only ½ cup of parmesan cheese.

4.  To assemble, in a greased 3 quart (13X9 pan) rectangular baking dish layer 1/3 of the noodles, folding or cutting to fit, if necessary. Spread with 1/3 of the cottage cheese mixture. Then with 1/3 of the vegetable mixture. Sprinkle with 1/3 of the mozzarella. Repeat the layers twice. Sprinkle with ¼ cup remaining parmesan cheese.

5.  Bake uncovered in oven 350 degrees for 35 minutes or until heated through. Let stand 10 minutes before serving.


  1. Sooooooooo good!!!!!!!!!! and made by the best cook.

  2. Awe! Thanks Jon! You are so nice to tell me I am the best cook!! hehe! Glad you both love the recipe. I cannot remember where I got it from either!!