broccoli and carrot lasagna

broccoli and carrot lasagna
  • 4 cups chopped broccoli
  • 2 cups chopped carrots
  • 9 lasagna noodles
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup cottage cheese
  • 3 cups mozzarella cheese, shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary, crushed
  • 2 teaspoons paprika



  1. Steam broccoli and carrots till tender.
  2. Boil lasagna noodles.
  3. In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
  4. To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
  5. To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
  6. Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!

04/05/2017
broccoli and carrot lasagna, Vegetarian Lasagna recipe PT10M PT2H 6 435 calories
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