Bottomless Vegetable Lasagna

SERVES: 6

COOK TIME: 1 Hr 25 Min

Why is this "bottomless"? Because you won't find noodles on the bottom of this chicken and vegetable lasagna, like in regular lasagna. And once you taste it, you're gonna wish it was in a bottomless pan!

What You'll Need

1 (10 3/4-ounce) can reduced-fat condensed cream of chicken soup
4 ounces reduced-fat cream cheese, softened
1 (15-ounce) container part-skim ricotta cheese
1 (16-ounce) package frozen broccoli, carrots, and cauliflower, thawed
1 (10-ounce) package frozen peas, thawed
6 uncooked lasagna noodles
1 cup (4 ounces) shredded reduced-fat mozzarella cheese, divided

What to Do

Preheat oven to 350 degrees F. Coat a 9" x 13" glass baking dish with cooking spray.
In a large bowl, combine soup, cream cheese, and ricotta cheese; add frozen vegetables, and mix well.
Spread 1/3 of the vegetable mixture in bottom of baking dish. Press three lasagna noodles into vegetable mixture. Spread 1/3 more of vegetable mixture over noodles. Sprinkle with 1/2 cup mozzarella cheese. Press other three lasagna noodles over top and cover with remaining vegetable mixture.
Cover tightly with aluminum foil and bake 1 hour and 20 minutes.
Remove foil and sprinkle with remaining 1/2 cup mozzarella cheese. Return to oven and bake 5 more minutes, or until cheese is golden and melted.

Notes

If you liked this recipe, be sure to check out our collection of 19 Easy Lasagna Recipes.

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

sinchtwo 0034132

May 20, 2015

I can't wait to try this recipe. It is similar to a dish they used to serve in the cafeteria where I worked. To make it vegetarian you could use alfredo sauce from a jar instead of the sauce made from the soup, cream cheese and ricotta. Or make you own alfredo sauce. There are recipes out there for healthier alfredo sauce. I think I am going to add some shredded cooked chicken to give it some extra protein.

MAWMAWR2001

May 20, 2015

I THINK I'LL TRY THIS IN A CROCK POT. ANY IDEA HOW LONG TO COOK?

poolswim 2999458

Jun 11, 2014

try low sodium mushroom soup?

Thelma 875

Oct 06, 2012

I thought this could be a good recipe for my vegetarian son...but the first ingredient is Cream of CHICKEN soup! Oh well...maybe use something else to it and try...

carolynwilkerson 9 649024

May 23, 2013

Canned cream of chicken soup has way too much sodium in it.

sinchtwo 0034132

May 20, 2015

try using alfredo sauce instead of the soup.

Spikeygrrl

Aug 17, 2012

I don't get the "bottomless" thing. NOBODY makes lasagne with noodles as its bottom layer! I make 7 different versions of lasagne and all of them specify that a layer of sauce should be laid down FIRST.

sinchtwo 0034132

May 20, 2015

I agree. I think they are trying to avoid having 3 layers of noodles. I want a bottom layer to hold it together.