Creamy Broccoli Cauliflower Lasagna Recipe

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Creamy Broccoli Cauliflower Lasagna Recipe
Creamy Broccoli Cauliflower Lasagna Recipe photo by Taste of Home
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Creamy Broccoli Cauliflower Lasagna Recipe

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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.
MAKES:
3 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
3 servings
TOTAL TIME:
Prep: 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 of the vegetable blend 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.
Originally published as Creamy Vegetable Lasagna in Cooking for 2 Spring 2007 , p35

Nutritional Facts

1 piece: 307 calories, 16g fat (6g saturated fat), 33mg cholesterol, 660mg sodium, 25g carbohydrate (7g sugars, 4g fiber), 15g protein.

  • 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
  1. 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.
  2. Layer with one noodle, 1/4 cup cheese mixture, 1 cup of the vegetable blend and 2 tablespoons Parmesan cheese. Repeat layers. Top with the third noodle and remaining cheese mixture. Sprinkle with mozzarella and remaining Parmesan.
  3. Cover and bake at 400° for 25 minutes. Uncover; bake 10-13 minutes longer or until golden brown and bubbly. Yield: 3 servings.
Originally published as Creamy Vegetable Lasagna in Cooking for 2 Spring 2007 , p35

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purpleksucatz User ID: 4464435 143486
Reviewed Mar. 5, 2010

"Modified this a little, but pretty good for an all-veggie lasagna"

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