Print Options

Back to Creamy Broccoli Cauliflower Lasagna >

Include these items:

Select reviews >

Taste of Home Logo

Creamy Broccoli Cauliflower Lasagna

 Creamy Broccoli Cauliflower 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.

2 of 2

Creamy Broccoli Cauliflower Lasagna (continued)

Directions (continued)

Nutritional 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.