The Originators of Quick & Easy Cooking!

Free Offer
Easy Pasta Recipes: 31 Best Pasta Recipes with Chicken, Beef and More

Liven up your pasta with great recipes from this FREE eCookbook. This is your chance to be creative and have fun in the kitchen!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Bottomless Vegetable Lasagna

(6 Votes)
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

  1. Preheat oven to 350 degrees F. Coat a 9" x 13" glass baking dish with cooking spray.
  2. In a large bowl, combine soup, cream cheese, and ricotta cheese; add frozen vegetables, and mix well.
  3. 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. 

  4. Cover tightly with aluminum foil and bake 1 hour and 20 minutes.
  5. 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.



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

Ratings & Comments

My Rating:  

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

Cancel Reply to Comment

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

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.


try low sodium mushroom soup?

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...

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

try using alfredo sauce instead of the soup.

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.

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

Spinach it is- and add zuchini and cauliflower and carrots. YUM!



Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.


Pull-Apart Cheese Bread

Our Pull-Apart Cheese Bread is great for a movie night at home with some friends and family. That's 'cause this pull-apart bread is made with delicious and irresistible ingredients, like two kinds of melted cheese and yummy buttermilk biscuits. Just don't blame us if this recipe steals the show!

About Us More From Mr. Food Advertise on Privacy Policy Terms of Service FAQ Press Room Contact Us Keyword Index Find Us on TV Do Not Sell My Personal Information Today's Recipe Subscribe Unsubscribe Site Map RSS

---- 1 ----