Print Options

Back to Creamy Vegetable Lasagna >

Include these items:

Select reviews >

Taste of Home Logo

Creamy Vegetable Lasagna

Creamy Vegetable Lasagna
You'll both be eyeing the extra serving of this delicious dish. Susan Masirovits of Jefferson, Ohio uses convenient no-cook noodles and frozen vegetables to prepare this easy meatless entree.
3 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 1/2 cup grated Parmesan cheese, divided
  • 1/3 cup ricotta cheese
  • 1/3 cup mayonnaise
  • 2 tablespoons 2% milk
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 no-cook lasagna noodles
  • 2 cups chopped frozen broccoli-cauliflower blend
  • 1/4 cup shredded part-skim mozzarella cheese

Directions

  • In a small bowl, combine 2 tablespoons Parmesan cheese, ricotta
  • cheese, mayonnaise, milk, basil, thyme, salt and pepper. Spread 1/4
  • cup into an 8-in. x 4-in. loaf pan coated with cooking spray.
  • Layer with one noodle, 1/4 cup cheese mixture, 1 cup vegetables and 2
  • tablespoons Parmesan cheese. Repeat layers. Top with the third
  • noodle and remaining cheese mixture. Sprinkle with mozzarella and
  • remaining Parmesan.
  • Cover and bake at 400° for 25 minutes. Uncover; bake 10-13
  • minutes longer or until golden brown and bubbly. Yield: 3 servings.
© Taste of Home 2013

2 of 2

Creamy Vegetable Lasagna (continued)

Nutrition Facts: 1 piece (prepared with reduced-fat ricotta and reduced-fat mayonnaise) equals 307 calories, 16 g fat (6 g saturated fat), 33 mg cholesterol, 660 mg sodium, 25 g carbohydrate, 4 g fiber, 15 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013