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    You are in: Home / Italian / Vegetable Lasagna Recipe
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    Vegetable Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    10 mins

    1 hr 25 mins

    mandabears's Note:

    Excellent, easy way of making Vegetable Lasagna, compliments of Mr. Food. I usually substitute low fat cottage cheese for the ricotta cheese.

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    Units: US | Metric

    • 10 3/4 ounces condensed cream of chicken soup
    • 4 ounces cream cheese, softened
    • 15 ounces ricotta cheese
    • 16 ounces frozen broccoli carrots cauliflower mix
    • 10 ounces frozen peas
    • 6 uncooked lasagna noodles
    • 1 cup shredded mozzarella cheese, divided


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Coat a 13x9 glass baking dish with non fat cooking spray.
    3. 3
      In a large bowl combine the soup, ricotta cheese and cream cheese.
    4. 4
      Mix well until smooth.
    5. 5
      Mix in the frozen vegetables.
    6. 6
      Mixture will be stiff.
    7. 7
      Spread 1/3 of the vegetable mixture on the bottom of the dish.
    8. 8
      Press 3 of the lasagna noodles over the vegetable mixture.
    9. 9
      Spread 1/3 of the vegetable mixture over the lasagna noodles.
    10. 10
      Sprinkle with 1/2 cup shredded cheese.
    11. 11
      Top with the remaining 3 lasagna noodles.
    12. 12
      Cover with the remaining vegetable mixture.
    13. 13
      Cover pan tightly with aluminum foil.
    14. 14
      (I pour about 1/2 cup water around the edges of the pasta before I seal the pan with aluminum foil).
    15. 15
      Bake for 1 hour and 20 minutes.
    16. 16
      Remove the aluminum foil.
    17. 17
      Sprinkle the top with the remaining shredded mozzarella cheese.
    18. 18
      Return the dish to the oven for 5 minutes or until the cheese melts.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on March 31, 2008


      Excellent! I took the tip on using cottage cheese :) FAB IDEA! I made the following changes: Par-boiled my noodles added an entire 32 oz bag of broc/caul/carrot mixture, and I used 2 containers (sm/md) plus, drained my cottage cheese, added a layer of bread crumbs to soak up any excess water, added a thick layer of fresh spinach and used Cream of Mushroom instead of Chix. BUENO! THANK YOU FOR THE RECIPE!

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    • on August 09, 2005


      I had a good feeling about this recipe, since I like Mr. Food.This was a fun recipe to make. I did boil my noodles first and layered 4 across the 9 x 13 pan twice. The best surprise of the dish is the way the soup and cheeses combine into a "newburg/alfredo" sauce. I made this a day ahead and it cut/reheated well. My whole family liked it a lot. It was a joy to see my teenaged son's surprised look when he exclaimed he liked it, especially the sauce with the broccoli! My daughter was a little surprised to say she liked it as well. You can be sure I'll be making this recipe again. Roxygirl

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    • on August 08, 2005

      I didn't make this recipe as posted. What I wanted to comment on was the method of putting in uncooked noodles and letting them cook right in the pan. I had never tried this before. I made "leftover" lasagna yesterday night. I just used ingredients I had on hand and used up leftover meat and veggies. Anyway, I really appreciated the idea of layering your lasagna with dry noodles. It worked very well and was so much easier than pre boiling the noodles and then trying to handle them without them slipping through your fingers and onto the floor. Thanks!

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    Nutritional Facts for Vegetable Lasagna

    Serving Size: 1 (154 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 416.5
    Calories from Fat 214
    Total Fat 23.7 g
    Saturated Fat 13.6 g
    Cholesterol 77.2 mg
    Sodium 621.7 mg
    Total Carbohydrate 30.2 g
    Dietary Fiber 2.7 g
    Sugars 3.6 g
    Protein 20.5 g

    The following items or measurements are not included:

    frozen broccoli carrots cauliflower mix

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