3 Cheese Vegetable Lasagna
A creamy, cheesy vegetable lasagna bursting with broccoli, carrots, and rich cheese flavors, perfect for hearty family dinners or vegetarian gatherings.
Ingredients
- 2 Tbsp. water
- 2 pkg. frozen chopped broccoli ⓘ
- 1 pkg. frozen sliced carrots ⓘ
- 1 tsp. Italian seasoning
- 1/4 tsp. garlic powder ⓘ
- 2 cans cream of celery or cream of mushroom soup ⓘ
- 3/4 c. grated Parmesan cheese ⓘ
- 3/4 c. Ricotta cheese ⓘ
- 2 c. shredded Mozzarella cheese ⓘ
- 9 cooked and drained lasagna noodles ⓘ
Instructions
- In a covered 10-inch skillet, combine water, broccoli, carrots, Italian seasoning, and garlic powder.
- Heat to boiling.
- Reduce heat and cook for 10 minutes.
- Drain the vegetable mixture.
- In a large bowl, combine cream of celery or mushroom soup, Parmesan cheese, Ricotta cheese, and shredded Mozzarella cheese.
- Stir in the cooked vegetable mixture.
- Layer the cheese and vegetable mixture with cooked lasagna noodles in a baking dish.
- Bake until bubbly and cheese is golden, about 20 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the cheese mixture. You can substitute fresh vegetables like zucchini or spinach if you prefer. If you want to add more protein, cooked lentils or chickpeas can be mixed in. To save time, use no-boil lasagna noodles. This dish is a great way to incorporate more vegetarian recipes into your meal rotation.
Serving Suggestions
Serve the lasagna with a fresh green salad dressed with vinaigrette for a light meal. Garlic bread or Really Italian Bread makes a fantastic side to complement the dish. For a complete Italian dining experience, consider pairing it with a glass of red wine. This lasagna is perfect for family gatherings or meal prep for the week ahead.
Storage & Reheating
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and cover the dish with aluminum foil to prevent drying out. Bake for about 20-25 minutes or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of 3 Cheese Vegetable Lasagna contains roughly 1067 calories, with 57g protein, 146g carbohydrates, and 34g fat. It is an excellent source of vitamin A (156% of the Daily Value), protein (114% of the Daily Value), and calcium (83% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1301mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can definitely use fresh vegetables! Just make sure to chop and steam them beforehand to ensure they are tender. Fresh spinach, zucchini, or bell peppers would work beautifully in this recipe.
How can I make this dish gluten-free?
To make this lasagna gluten-free, substitute regular lasagna noodles with gluten-free ones made from rice or quinoa. Ensure that any canned soups you use are gluten-free as well, and check labels for any hidden gluten ingredients.
Can I prepare this lasagna in advance?
Absolutely! You can prepare the lasagna up to a day in advance. Just assemble it in your baking dish, cover tightly with plastic wrap or foil, and refrigerate. When ready to bake, remove the cover and follow the original baking instructions, adding a few extra minutes if baking from cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).