Veggie Lasagna

I exchanged the cream of mushroom for cream of celery since i do not like mushrooms

I haven’t made this but wondering if anyone made this with reduced sodium soup? We’re watching our salt intake and reducing meat in our diet so this would work for us if less sodium. I normally do not add salt to recipes anymore and use an alternative spice but can’t really do that with canned soup. Thanks!

I made this as written and it was delicious! Hubs said this one is a keeper!

It was actually pretty. Even my Mom, who is not an avid pasta lover, liked it. I used no boil lasagna instead of the regular lasagna. I also use onion soup mix because we were not able to find the herb and garlic mix.

Best I’ve ever had!

Fantastic! Was not expecting this to be as good as it was! I will bank this recipe for future use!! I used fresh broccoli, carrots, mushrooms and a little chopped onion. Also, kept the frozen corn. I sautéed the vegys. with a little garlic. I couldn’t find the garlic soup mix so I used a vegy. one. Made for great leftovers!!

I added 2 cups chicken and omitted the corn. This is really good. Served it to my daughter and family. Perfect!

Delicious! We really enjoyed this variation to a traditional lasagna. We used broccoli and corn only because that’s what we had on hand. I went lighter on the sauce, didn’t use it all, and I thought it was enough. The sauce is cheesy and delicious. Good texture. This was not runny as other reviews mentioned. I could see how spinach or asparagus would be good in this recipe. Definitely tastes similar to a casserole dish.

so i decided to use fresh vs frozen and i oven roasted them with some olive oil S&P and used no boil noodles. very tasty!

I changed a few things like the soups, I used cream of celery and cream of chicken. Also used spinach, corn and cauliflower,n only because I used what was on hand, Delicious!

So, so good. It feels a little unhealthy while you’re making it but use vegetable soup mix (I used both packets) and beef up the amount of frozen broccoli. I added baby Bella sliced mushrooms and boiled down a whole bag of spinach and added to the cheese mix. I also added tri color carrots (not seen) to give it a pop of color next to the broccoli. Pack in the veggies and it’s quite delicious ??

I had a love/hate experience with the recipe. I followed the directions exactly as written along with taking the advice of one user and I purchased oven ready lasagna noodles. I have never made regular lasagna (my husband does that) so I believe buying the oven ready noodles and following the directions to a T was my downfall. My noodles did NOT cook on the bottom or top. The noodles in the middle were cooked. If I had laid some mixture down in the pan first and than the noodles they probably would have cooked. But a prepared dish to me means olive oil so things don’t stick. The mixture tasted very good, but it was more like a casserole than lasagna. Very soupy. So in the future we’re going to make this mixture and use it as a sauce over noodles instead of layering it as a lasagna.

It was a good recipe. I added zucchini, butternut squash, mushrooms also. I would definitely make it again.

This tasted sooo yummy!! The herb and garlic soup mix made the recipe! I used mozzarella cheese and cheddar cheese in my lasagna. I used the microwaveable steam fresh vegetables and it came out perfect! If people think their lasagna is too soupy, try adding cream cheese to the cheese mixture and that should stiffen it up??

A little too cheesy for my taste. If I make it again, I’ll use less cheese.

Wow! This was much better than I was expecting, and well worth the effort. My husband is not typically a fan of “white” lasagnas, but he went back for seconds. I used corn, spinach (well drained), and a blend of carrots, broccoli, and cauliflower. I could not find garlic soup mix, so I used vegetable with no ill effects. I had no problems with the lasagna being “soupy.” I will say spring for the real parmesan! The potent flavor of real parmesan really helped to make the dish — it just wouldn’t have been the same with the powdery stuff.

I Substituted cottage cheese for ricotta cheese. I Used Greek yogurt, Fage 2%, instead of sour cream. Instead of cheddar cheese, I used 2 cups of shredded Mexican blend cheese. For vegetables, I used ROASTED Cauliflower, broccoli and corn. No soup mix, just a tablespoon of Herbamare (organic herb & vegetable sea salt). I only had four oven ready lasagna noodles & Reduced the pan size to 8×8. This turned out tasty! Had seconds, will continue to use this recipe.

Very good! I’ve made it twice – first time I followed the recipe to a T and it was a hit at the family get-together I served it at. (the traditional lasagna went first but this was well received) I made it again yesterday. The main change I made was to use fresh broccoli, carrots, red bell pepper and crimini mushrooms which I sautéed with shallots and garlic in olive oil. These veggies had much better flavour compared to plain, thawed, frozen veggies. Secondly, I added a little extra shredded cheddar on top. Lastly, I realized that I was out of sour cream so I substituted plain greek yogurt which worked as well as the sour cream. Again, it was very well received by my guests and I was very happy with it. My only tiny complain is that I taste a bit of a “pre-packaged” taste from the soup mix and canned soup even after it is baked. Still, all in all, it is a keeper! Thank you!

I skipped the sour cream and only lightly boiled the noodles, figuring the liquid from the veggies would soften them more during baking. Also, I baked 40 minutes and then let it rest in the cooling oven for 15 before serving. Excellent reviews–and I liked it too.

I half the recipe bake in a 9 inch Pan add slice fresh carrots, Broccoli slice fresh zucchini, fresh slice mushroom & half frozen Spinach. Made the lasagna for Super Bowl. Go Seahawks.

I used the recipe exactly as listed with the exception of the Garlic and Herb soup like a few others mentioned. I can only think of 3 reasons why it came out soupy for the people that had problems: Noddles were NOT undercooked, broccoli was not thawed/drained enough, or the ingredients were inadvertantly not correct (no offense intended I’ve misread ingredients at times and then was too late to correct). All I can do is mention a few things for you to compare and see what you might change. I use 4 layers of noodles in a 3L (12x8x2) Lasagne tray. Sauce under the bottom of the 1st layer, more sauce, veggies, sauce and another layer of noodles, same for the 2nd layer, and then sauce over the 4th layer of noodles. Remember noodles will continue to cook and absorb liquid and flavor if you don’t rinse them with cold water. I had a similar problem the 1st time I made spinach lasagne. Hope this helps 🙂