This is an easy and healthy carrot and broccoli lasagne that uses cream of mushroom soup as a sauce base. It makes a great side dish too.
This was OUTSTANDING! I omitted the cottage cheese and added an extra can of mushroom soup. I own a Cafe and do catering and this recipe will be one of my favorites (especially during Lent). I'm catering a lunch for 90 tomorrow and guess what the vegetarians are having! - 28 Feb 2001 (Review from Allrecipes USA and Canada)
I added fresh spinach and some sliced zucchini, used low fat versions of cottage cheese and parmesian and the skim mozeralla and let me tell you that between my bf, my 18 mo. old and myself there is just one little piece leftover for tomorrow's lunch! Will make again and possibly add chicken. - 12 Dec 2002 (Review from Allrecipes USA and Canada)
A very tasty dish. This is one of the few meatless lasagne dishes my children eat and love to help make. We use the no-bake lasagne noodles and try to use fresh garden vegetables. I also push the cottage cheese through a sieve to make the cheese a bit finer. - 21 Jun 2000 (Review from Allrecipes USA and Canada)