
Servings: 12
Cooking Time: Prep: 40 mins / Bake: 35 mins 350°F / Stand: 10 mins
Just as rich — and twice as nutritious — as traditional lasagna, this veggie-packed version has only 322 calories per serving. We swapped veggies for red meat but kept all the cheeses you love.
Budget dinner price: $1.73 per serving
True, there’s no meat in this vegetable lasagna recipe, but thanks to mushrooms and four different cheeses, there’s plenty of heartiness. It’s a quick recipe, too–by calling on both frozen and fresh vegetables, we’ve cut down on some of the chopping and prep time.
INGREDIENTS
- 8 ounces dried lasagna noodles (9 or 10 noodles)
- 2 eggs, beaten
- 2 cups cream-style cottage cheese
- 1 15-ounce carton ricotta cheese
- 2 teaspoons dried Italian seasoning, crushed
- 2 cups sliced fresh mushrooms
- 1 cup chopped onion (1 large)
- 4 cloves garlic, minced
- 2 tablespoons olive oil or cooking oil
- 2 tablespoons all-purpose flour
- ½ teaspoon black pepper
- 1¼ cups milk
- 1 10-ounce package frozen chopped spinach, thawed and thoroughly drained
- 1 10-ounce package frozen chopped broccoli, thawed and thoroughly drained
- 1 cup shredded carrot
- ¾ cup shredded Parmesan cheese (3 ounces)
- 1 8-ounce package shredded mozzarella cheese (2 cups)