Veggie-Cheese Lasagne
A hearty veggie and cheese lasagne layered with broccoli, celery, onions, and a creamy mushroom soup sauce, perfect for family dinners and comfort food lovers.
Ingredients
Instructions
- Mix the cream of mushroom soup with milk, adding more milk if it is too thick.
- Spray a 9 x 13-inch pan with cooking spray and spread a thin layer of the soup mixture on the bottom.
- Place a layer of cooked lasagne noodles over the soup mixture.
- Add a layer of steamed broccoli, sliced celery, and quartered onions.
- Sprinkle 1 cup of cheese over the vegetables, then add a thin layer of soup, followed by another layer of noodles.
- Repeat layers with vegetables, soup, salt, pepper, and cheese as desired.
- Top with Parmesan cheese if desired.
- Bake at 375°F (190°C) for 40 minutes to 1 hour until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk in the soup mixture. You can also substitute the broccoli with spinach or zucchini for different flavors. If you want a bit of crunch, add some cooked mushrooms or bell peppers. This recipe can easily be made gluten-free by using gluten-free lasagne noodles.
Serving Suggestions
This Veggie-Cheese Lasagne pairs beautifully with a simple green salad and garlic bread for a complete meal. For a heartier side, consider serving it with Hash Browns With Cheese. A light drizzle of olive oil and a sprinkle of fresh herbs can enhance the flavors before serving.
Storage & Reheating
Leftover lasagne can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for 2-3 minutes or bake in the oven at 350°F (175°C) until warmed through. Cover with foil to prevent the top from browning too much.
Nutrition & Diet Analysis (per serving)
Each serving of Veggie-Cheese Lasagne contains roughly 552 calories, with 13g protein, 81g carbohydrates, and 20g fat. It is an excellent source of vitamin C (39% of the Daily Value), calcium (35% of the Daily Value), and iron (33% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 899mg per serving (39% 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 make this lasagne ahead of time?
Yes, you can assemble the lasagne ahead of time and store it in the refrigerator for up to 24 hours before baking. This allows the flavors to meld together. Just be sure to cover it tightly to prevent drying out.
Can I freeze the lasagne?
Absolutely! You can freeze the assembled but unbaked lasagne for up to 3 months. Wrap it well in plastic wrap and aluminum foil. When ready to bake, thaw it in the fridge overnight and then cook as directed.
What can I use instead of cream of mushroom soup?
If you don't have cream of mushroom soup, you can use cream of celery or chicken soup as alternatives. For a homemade option, blend cooked mushrooms with cream, broth, and seasonings to create your own creamy base.
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).