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Vegetable Lasagne

Source: Cooking at a Glance - Pasta
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Active Time:  25 Minutes
Total Time:  1 Hour 20 Minutes
  Makes 8 main-dish servings
To prepare this dish with fresh lasagne noodles, follow the directions in the recipe for Lasagne Verde, using 2 portions of homemade pasta. If you want to use fresh artichoke hearts, prepare them as directed in the technique for Preparing Artichoke Hearts, then blanch them for about 5 minutes.
6 dried lasagne noodles
For Vegetables:
9-ounce package frozen artichoke hearts
3 cups sliced fresh mushrooms (8 ounces)
1 cup shredded carrots
1 tablespoon margarine or butter
For Sauce:
1/2 cup sliced green onions
2 cloves garlic, minced
1 tablespoon margarine or butter
1/4 cup all-purpose flour
1/4 teaspoon pepper
1 cup half and half, light cream, or milk
3/4 cup chicken broth
For Filling:
10-ounce package frozen chopped spinach, thawed and well drained
1 cup cream-style cottage cheese, drained
1/4 cup grated parmesan cheese
For Topping:
1/4 cup grated parmesan cheese
Other necessary recipes:
Lasagne Verdi
Vegetable Lasagne Recipe at
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 10-12 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Rinse with cold water; drain again.

FOR VEGETABLES: Cook artichoke hearts according to package directions. Drain and chop. In a large skillet cook mushrooms and carrots in margarine or butter for 3 minutes, or till tender. Stir in chopped artichoke hearts. Set vegetable mixture aside.

FOR SAUCE: In a medium saucepan cook green onion and garlic in hot margarine or butter till tender. Stir in flour and pepper. Add half-and-half, light cream, or milk and chicken broth all at once. Cook and stir till thickened and bubbly. Remove from heat and set aside. For filling, in a medium mixing bowl combine spinach, cottage cheese, and Parmesan cheese; set aside.

TO ASSEMBLE: Grease a 2-quart rectangular baking dish. Arrange 3 noodles in the prepared dish. Spread half of the filling on top of the noodles. Spoon half of the vegetable mixture over the filling. Spoon half of the sauce over top. Repeat layers.

Bake, covered, in a preheated 350 degrees F oven for 35 minutes. Uncover and sprinkle 1/4 cup Parmesan cheese over the top. Bake for 5 to 10 minutes more, or till mixture is heated through. Let stand for 10 minutes before serving.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 main-dish servings
Calories: 232
Fat. Total: 10g
Fiber: 3g
Carbohydrates, Total: 24g
Sodium: 365mg
% Cal. from Fat: 39%
Cholesterol: 28mg
Protein: 12g
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