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Vegetable Lasagna

Whole-grain lasagna noodles are layered with wilted kale, mushrooms and Upstate Farms® Nonfat Plain Yogurt. It’s topped with mozzarella cheese and baked until golden brown.

Serves: 50


12 1/2 lbs. Upstate Farms® Nonfat Plain Yogurt  

3 lbs. enriched lasagna noodles

3 lbs. mushrooms, sliced  

1 lb. kale, trimmed, chopped  

1 tbsp. salt

1/4 cup Italian seasoning

1 tbsp. garlic powder

3 lbs. shredded mozzarella cheese


1. Preheat an oven to 350°F.

2. Bring a large pot of water to a boil. Add noodles and cook for 8 minutes or until tender.

3. In a large pan or tilt skillet over medium heat, cook mushrooms and kale for 10 minutes or until tender.

4. Stir in Upstate Farms® Nonfat Plain Yogurt, Italian seasoning, garlic powder and mozzarella cheese.

5. To build lasagna, cover the bottom of a hotel pan with lasagna noodles. Cover noodles with 1 1/2 cups of sauce. Repeat process until hotel pan is full, finishing with a layer of yogurt mixture.

6. Cover with foil and bake for 1 hour or until mixture is hot and bubbling. Serve.