Vegetable and Cheese Lasagna

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 258.3
  • Total Fat: 10.6 g
  • Cholesterol: 25.6 mg
  • Sodium: 541.2 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 16.0 g

View full nutritional breakdown of Vegetable and Cheese Lasagna calories by ingredient
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Submitted by:


My sister in law is a vegetarian and gave me this recipe. I modified it to fit our tastes. My husband and I love it. My sister in law is a vegetarian and gave me this recipe. I modified it to fit our tastes. My husband and I love it.
Number of Servings: 9


    12 Lasagna Noodles
    1 Cup Flour
    1.5 Cup 1% Milk
    1 Tsp Salt
    1 Tsp Salt
    1 Tsp Olive Oil
    1.5 Garlic Clove, diced
    1 Bell Pepper, chopped
    .5 Yellow Onion, chopped
    1 Tomato, chopped
    1 Carrot, chopped
    1.5 Cup broccoli, chopped
    .5 Cup parmesan cheese
    1.5 Cup mozzarella cheese
    4 Oz. lowfat cottage cheese
    15 Oz. part skim ricotta cheese


1. Preheat oven to 375 degrees. Boil lasagna noodles in large pot.

2. In skillet, heat olive oil. When hot, combine garlic, bell pepper, yellow onion, tomato, carrot and broccoli and saute for 7 minutes. Cover and set aside.

3. For sauce: In medium sauce pan, add flour. Slowly wisk in milk and wisk until it begins to thicken. Add salt, pepper and 1/4 cup parmesan cheese. Mix and remove from heat.

4. In bowl, mix ricotta cheese and cottage cheese together.

5. Take noodles off heat and drain.

6. In 9 x 9 pan, pour about 1/4 cup sauce on bottom. Add layer of noodles, sauce, ricotta cheese mixture, vegetables and mozzarella cheese. Repeat two more times. Top with layer of noodles, sauce, and remaining mozzarella cheese and ricotta cheese mixture.

6. Place in oven and cook for 35 minutes or until top is golden brown. 9 (nine) servings.

Number of Servings: 9

Recipe submitted by SparkPeople user LOVEJOY392.

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