Monday, 16 November 2009

Broccoli and Carrot Lasagna

Updated: December 19, 2016

This is a really good vegetarian lasagna that has a creamy sauce instead of the traditional tomato sauce.  Yesterday I whipped up this lasagna (as well as a traditional meaty version devoid of veggies for my picky kids) to celebrate my Mother-in-Law's birthday.  Both versions were delicious but if you're wanting something a little different that doesn't have the traditional tomato sauce then you should give this one a try.  Filled with not only broccoli and carrots but mushrooms, peppers and onions this is my go-to veggie lasagna recipe.

4 cups broccoli, chopped
2 tsp butter or margarine
2 cups carrots, diced
1/2 onion, chopped
1 cup fresh mushrooms, chopped
1/4 red pepper, chopped
1/4 yellow pepper, chopped
2 (10.75oz) cans of condensed Crem of Mushroom soup
3/4 cup Parmesan cheese, grated (divided)
1 cup cottage cheese
3 cups Mozzarella cheese, grated (divided)
1 tsp garlic powder
1 1/2 tsp fresh rosemary, chopped
9 lasagna noodles - dry or fresh pasta (not oven-ready variety)
2 tsp paprika

Preheat oven to 375F. Steam broccoli until tender - set aside. 

In a small skillet, melt butter and saute carrots for two minutes.  Add onion, mushrooms and peppers and cook until onion and carrot are tender.

If using dry noodles, cook the lasagna noodles according to package instructions. Set aside.

Meanwhile, in a bowl, combine cream of mushroom soup, 1/2 cup of Parmesan cheese, cottage cheese and 2 cups of Mozzarella. Mix well and set aside 1 1/2 cups of this mixture. To the remaining sauce, add garlic powder, rosemary and the cooked vegetables.

To assemble the lasagna: Spray a 9"x13" pan lightly with cooking spray.  Lay 3 noodles, then spread 1/2 of the vegetable mixture over top. Lay 3 more noodles, spread the rest of the vegetable mixture over this noodle layer. Lay the remaining 3 noodles in the pan followed by the reserved 1 1/2 cups of the cheese mixture. Sprinkle 1 cup of Mozzarella on top. In a small bowl, mix together the paprika and 1/4 cup of Parmesan cheese. Sprinkle on top of the Mozzarella layer.

Cover with foil and bake for 1 hour then remove cover. Bake an additional 10 minutes.

Tip: There's a lot of chopping involved in this recipe. When I make this lasagna I use my Pampered Chef Chopper to make things easier and quicker.

Yield: 12 servings

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