116 Ratings
  • 5 star values: 61
  • 4 star values: 38
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 3

Really yummy as well as vegetarian.

Tanya
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Steam broccoli and carrots till tender.

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  • Boil lasagna noodles.

  • 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.

  • To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.

  • 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.

  • 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!

Nutrition Facts

249 calories; 12 g total fat; 29 mg cholesterol; 662 mg sodium. 22.1 g carbohydrates; 14.2 g protein; Full Nutrition


Reviews (87)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/14/2003
This was OUTSTANDING! I omitted the cottage cheese and added an extra can of mushroom soup. I own a Cafe and do catering and this recipe will be one of my favorites (especially during Lent). I'm catering a lunch for 90 tomorrow and guess what the vegetarians are having!;) Read More
(29)

Most helpful critical review

Rating: 1 stars
04/12/2005
horrible. It was way too salty the soup made it that way and just all around gross. Read More
(1)
116 Ratings
  • 5 star values: 61
  • 4 star values: 38
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
07/14/2003
This was OUTSTANDING! I omitted the cottage cheese and added an extra can of mushroom soup. I own a Cafe and do catering and this recipe will be one of my favorites (especially during Lent). I'm catering a lunch for 90 tomorrow and guess what the vegetarians are having!;) Read More
(29)
Rating: 5 stars
07/14/2003
I added fresh spinach and some sliced zucchini used low fat versions of cottage cheese and parmesian and the skim mozeralla and let me tell you that between my bf my 18 mo. old and myself there is just one little piece leftover for tomorrow's lunch! Will make again and possibly add chicken. Read More
(27)
Rating: 5 stars
08/11/2003
A very tasty dish. This is one of the few meatless lasagne dishes my children eat and love to help make. We use the no-bake lasagne noodles and try to use fresh garden vegetables. I also push the cottage cheese through a sieve to make the cheese a bit finer. Read More
(17)
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Rating: 5 stars
09/11/2009
This is a great recipe! A very nice change from a tomato or heavy alfredo sauce. Read More
(12)
Rating: 4 stars
01/25/2004
Pretty good but next time I will eliminate the rosemary. Altough subtle the rosemary gave this dish an odd flavor. I added some cayenne pepper to the cheese mixture to appease my husband the spice god. Next time I will try adding some sauteed onions & garlic as well fresh mushrooms. Read More
(11)
Rating: 5 stars
07/14/2003
As far as lasagna goes this was a very quick and easy recipe. It won the Dad & Kid seal of approval which doesn't come easily! Quite tasty although I think I will leave out the rosemary next time. Thanks for the great recipe! It is definitely a keeper. Read More
(11)
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Rating: 5 stars
07/14/2003
My husband and I LOVED this recipe. We were having a guest for dinner (who is vegetarian) so I chose this recipe. The result is a hearty creamy delicious lasagne. I used one can of Healthy Request cream of mushroom and one can of cream of mushroom with roasted garlic. Next time I may try to lighten it up a bit by using light cheese. This is a keeper and I will make it again and again. Thanks! Read More
(10)
Rating: 5 stars
08/10/2010
This is a keeper! I am always looking for meatless dishes to stretch the grocery budget and also to have during Lent. My husband and kids are wild about it. I use fresh broccoli and carrots lightly steamed. I also use half cottage cheese half ricotta (both low fat). I find that is a good combination of texture and moisture. And instead of parmesian cheese I use a Italian-style cheese blend from Aldi's. I recommend spraying the pan with cooking spray cooking the pasta in the water that you steamed the veggies for added flavor. I would recommend letting the dish stand 5-10 min before cutting so it has a chance to "set up". This is delicious with warm Italian bread and a green salad. Read More
(10)
Rating: 4 stars
07/14/2003
Yummy great served at a meal where both vegetarians and non vegetarians will be served. Everybody will be happy. Read More
(7)