Vegetable Lasagna

READY IN: 1hr 35mins
Recipe by mandabears

Excellent, easy way of making Vegetable Lasagna, compliments of Mr. Food. I usually substitute low fat cottage cheese for the ricotta cheese.

Top Review by The lil Hound

Excellent! I took the tip on using cottage cheese :) FAB IDEA! I made the following changes: Par-boiled my noodles added an entire 32 oz bag of broc/caul/carrot mixture, and I used 2 containers (sm/md) plus, drained my cottage cheese, added a layer of bread crumbs to soak up any excess water, added a thick layer of fresh spinach and used Cream of Mushroom instead of Chix. BUENO! THANK YOU FOR THE RECIPE!

Ingredients Nutrition

  • 10 34 ounces condensed cream of chicken soup
  • 4 ounces cream cheese, softened
  • 15 ounces ricotta cheese
  • 16 ounces frozen broccoli carrots cauliflower mix
  • 10 ounces frozen peas
  • 6 uncooked lasagna noodles
  • 1 cup shredded mozzarella cheese, divided


  1. Preheat oven to 350 degrees.
  2. Coat a 13x9 glass baking dish with non fat cooking spray.
  3. In a large bowl combine the soup, ricotta cheese and cream cheese.
  4. Mix well until smooth.
  5. Mix in the frozen vegetables.
  6. Mixture will be stiff.
  7. Spread 1/3 of the vegetable mixture on the bottom of the dish.
  8. Press 3 of the lasagna noodles over the vegetable mixture.
  9. Spread 1/3 of the vegetable mixture over the lasagna noodles.
  10. Sprinkle with 1/2 cup shredded cheese.
  11. Top with the remaining 3 lasagna noodles.
  12. Cover with the remaining vegetable mixture.
  13. Cover pan tightly with aluminum foil.
  14. (I pour about 1/2 cup water around the edges of the pasta before I seal the pan with aluminum foil).
  15. Bake for 1 hour and 20 minutes.
  16. Remove the aluminum foil.
  17. Sprinkle the top with the remaining shredded mozzarella cheese.
  18. Return the dish to the oven for 5 minutes or until the cheese melts.

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