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“This is so good. Even though it looks like there are a lot of steps, it's really easy.”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook lasagna noodles according to package directions.
  2. Drain; set aside.
  3. In a bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning.
  4. Set aside.
  5. In a large skillet cook the mushrooms, onion, and garlic in hot oil until tender. Stir in flour and pepper; add milk all at once.
  6. Cook and stir slightly thickened and bubbly. Remove from heat.
  7. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
  8. To assemble, in a greased 5-quart circular glass baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary.
  9. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture.
  10. Sprinkle with one-third of the mozarella cheese.
  11. Repeat the layers twice or until mixtures are gone.
  12. Sprinkle with the remaining 1/4 cup Parmesan cheese.
  13. Bake, uncovered, in a 350˚ oven for 35 minutes or until heated through.
  14. Let stand 10 minutes before serving.

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