Vegetable Lasagne

  • Active Time 25m
  • Total Time 1h 20m

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

Companion recipe: Lasagne Verdi


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.

RecID 2369

nutrition information per serving

232 calories; 10g total fat; 28mg cholesterol; 365mg sodium; 24g carbohydrates; 3g fiber; 12g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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