Green Vegetable Lasagna

Green Vegetable Lasagna

This Green Vegetable Lasagna dish will have you coming back for more, view the full recipe and cooking instructions here on our website.
  • 30 MINS

    Cooking Time

  • 25 MINS

    Prep Time

  • 12 People


  • 1 Tbsp. (15 mL) oil
  • 1 lb. (450 g) broccoli rabe trimmed, florets and leaves chopped
  • 1 onion, chopped
  • 1 1/2 cups (375 mL) water
  • 3/4 cup (175 mL) 10% half and half cream
  • 1 pouch Knorr® Cream of Leek Dry Soup Mix
  • 4 ounces (113 g) cream cheese, cut into pieces
  • 4 Tbsp. (60 mL) chopped basil leaves or other herb, divided
  • 9 cooked lasagna noodles
  • 2 cups (500 mL) thawed frozen green peas
  • 2 ounces (60 g) shredded mozzarella cheese

  1. Preheat oven to 375°F. (190°C). Heat oil in large nonstick skillet over medium-high heat and cook broccoli rabe and onion until crisp-tender, about 4 minutes. Remove and set aside.

  2. Bring water, half and half and Knorr® Cream of Leek Dry Soup Mix to a boil in a medium saucepan, stirring frequently. Stir in cream cheese and heat until melted, stirring frequently. Add 2 Tbsp. (30 mL) basil.

  3. Spread 1/2 cup (125 mL) sauce on bottom of shallow 3-qt.(2.8 L) baking dish. Top with 3 lasagna noodles, broccoli rabe mixture and ½ cup sauce. Top with 3 lasagna noodles, peas and ½ cup (125 mL) sauce. Top with 3 lasagna noodles, remaining sauce and shredded mozzarella.

  4. Bake, uncovered, 30 minutes or until heated through.
    Sprinkle with remaining basil.

  1. Amount per Serving
Nutritional values Amount per Serving

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