Evelyn’s Special Lasagna

This recipe is adapted from one in Just Like Evelyn, the cookbook of the ASI Children’s Center at Cal Poly. Unfortunately I don’t think the cookbook is available in any bookstores or on Amazon, but if you’re ever in the San Luis Obispo area on a weekday, stop by the Children’s Center and pick up a copy. It’s one of the yummiest $10 you’ll ever spend! This lasagna hides a lot of vegetables and fiber in a delicious and healthy package. I added the broccoli and mushrooms, although you could easily modify the recipe to use any veggies you like.

[GF*] Make this recipe gluten-free by using rice noodles.


  • 9 lasagna noodles
  • Olive oil (about 1 Tbsp.) for sauteing
  • 2 carrot, cut in half lengthwise and then sliced small
  • 1 zucchini, cubed small
  • 1 small head of broccoli, stems removed and tops finely chopped
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 small can mushrooms, drained
  • 1 cup garbanzo beans, pureed
  • 1 cup nonfat cottage cheese
  • 1 egg
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/4 tsp. pepper
  • 1 jar marinara sauce
  • 1 cup grated part-skim Mozzarella cheese


  • Large pot for boiling lasagna noodles
  • Skillet for sauteing vegetables
  • 9×13 pan
  • Food processor is very helpful but not required


  1. Cook lasagna noodles until al dente according to package directions. Drain and set aside.
  2. Saute onion, garlic and carrot for a few minutes, then add broccoli. Cook for two minutes, then add zucchini, basil, oregano, and pepper. Cook for two more minutes, stirring regularly. Remove from heat.
  3. In a small bowl, stir together garbanzo bean puree, cottage cheese, egg, and canned mushrooms.
  4. Preheat oven to 350 degrees F.
  5. Spread 3/4 cup marinara sauce evenly over the bottom of the 9×13 pan.
  6. Assemble the layers like this, starting at the bottom after the sauce:
    • Three lasagna noodles
    • 1/2 of the bean-egg-cheese-mushroom mixture
    • 1/2 of the vegetable mixture
    • 3/4 cup marinara sauce
    • Three lasagna noodles
    • 1/2 of the bean-egg-cheese-mushroom mixture
    • 1/2 of the vegetable mixture
    • 3/4 cup marinara sauce
    • Three lasagna noodles
    • Remaining sauce
  7. Cover with aluminum foil and bake for 45 minutes.
  8. Remove foil, top with cheese, and bake for 15 more minutes.
  9. You can assemble the lasagna ahead of time and refrigerate it, then bake it when you’re ready. Just add 20 minutes to covered baking time if you do this. This recipe also freezes very well; just be sure to thaw before you bake it.


Adapted from “Children’s Center Special Lasagna,” page 58 of Just Like Evelyn, the Children’s Center Cookbook from the Cal Poly ASI Children’s Center, San Luis Obispo, California. Cookbook compiled by Evelyn Ruehr, November 2003, with design and production work by Marie Curtin.