How to Make Veggie Lasagna - A Step-by-Step Guide

Lasagna is a classic Italian dish that has been loved by many for generations. It’s a hearty and comforting meal that is perfect for feeding a crowd or for a cozy family dinner. But if you’re looking to cut back on meat or just want to incorporate more veggies into your diet, then a Veggie Lasagna might be just the thing you’re looking for.

This recipe takes the traditional lasagna and gives it a delicious twist by using a variety of fresh vegetables in place of meat. It’s a great way...

Read more

Ingredients

  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 10 mins
  • Servings: 9
  • Yield: 8 to 10 servings

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
  • Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
  • In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
  • Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.
  • Nutrition

    534 cal.

    • Total Fat: 27g
    • Saturated Fat: 14g
    • Cholesterol: 103mg
    • Sodium: 1091mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 27g
    • Vitamin C: 21mg
    • Calcium: 515mg
    • Iron: 3mg
    • Potassium: 469mg