Total Time
Prep 10 mins
Cook 25 mins

Ingredients Nutrition


  1. Heat oven to 375 degrees.
  2. In a large skillet, saute the onion, garlic, and mushrooms in the sherry or water and butter until soft.
  3. Add the chopped broccoli, spinach and herb mix.
  4. Stir to combine, reduce the heat to low, and simmer for about 5 minutes, or until the broccoli is tender-crisp.
  5. In a medium bowl, combine the cottage cheese, mozzarella cheese, parmesan cheese, parsley, eggs, pepper and salt.
  6. In a 9x13" pan, spread about 1/2cup of the tomato sauce on the bottom of the pan.
  7. Layer the remaining ingredients as follows:.
  8. Arrange 3 strips of lasagna noodles on the bottom.
  9. Spread half of the cheese mixture over noodles.
  10. Spread half of the vegetable mixture over cheee.
  11. Spread 1 cup of tomato sauce over vegetables.
  12. Repeat layers of noodles, cheese, vegetables, and sauce, ending with a layer of noodles topped with the remaining 1/2cup tomato sauce.
  13. Sprinkle the top with additional mozzarella.
  14. Bake for 25 minutes.
  15. Let stand for 10 minutes before serving.
Most Helpful

5 5

This was some delicious vegetable lasagna. I was looking for one that had the broccoli/spinach combo (love it!). I used 2 tbs. of sherry (and 1 tbs. water), but didn't taste it so will go with the full amount next time. I didn't have the aha herb season so I used garlic salt and pepper. I also made a homemade pasta sauce (garlic, basil, oregano). This really hit the spot and am glad to have leftovers! Thanks Joy, for posting. Roxygirl