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Veggie Lasagna Recipe

Recipe by: Christine Tolisano

"A delicious variation on the traditional red sauce lasagna and a great way to get the kids to eat their veggies!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook40 m
  • Ready In1 h 10 m
  • 1Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
  • 2Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  • 3In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
  • 4In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
  • 5Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.
Ingredients
  • 9 servings
  • 534 cals
  • 1 (12 ounce) package lasagna noodles
  • 2 eggs, beaten
  • 1 (15 ounce) container part-skim ricotta cheese
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 2 cups shredded Cheddar cheese
  • 1 cup grated Parmesan cheese
  • 1 cup sour cream
  • 1 (1 ounce) package herb and garlic soup mix
  • 1 (10 ounce) package chopped frozen broccoli, thawed
  • 1 (10 ounce) package frozen sliced carrots
  • 1 (10 ounce) package frozen corn kernels
Nutrition

Amount per serving ( 5 total)

  • Calories:
    534
    27%
  • Fat:
    27
    42%
  • Carbs:
    48.8
    16%
  • Protein:
    26.6
    53%
  • Cholesterol:
    103
    34%

Based on a 2,000 calorie diet

5 Photos in the recipe
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