Cheesy Vegetable Lasagna

Cheesy Vegetable Lasagna

165

"A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna."
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Ingredients

1 h 20 m servings 375 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
  2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
  4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
  5. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
  6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

165
  1. 193 Ratings

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Most helpful positive review

Great recipe, benefitted by some spice! I compiled many of the suggestions here and came up with a version that I think tastes great. 1. I cook the zucchini separately from the rest of the vegg...

Most helpful critical review

I make a similar lasagna, if you want to make it more flavorful, substitute the sauce by adding a can of cream of celery soup to the ricotta cheese mixture, you will love it!

Great recipe, benefitted by some spice! I compiled many of the suggestions here and came up with a version that I think tastes great. 1. I cook the zucchini separately from the rest of the vegg...

This is an overall good recipe. I was skeptical about cooking it at first because of the previous reviews stating that it was bland and time consuming. However, you have to simply know your ow...

I make a similar lasagna, if you want to make it more flavorful, substitute the sauce by adding a can of cream of celery soup to the ricotta cheese mixture, you will love it!

The only problem I had with the recipe was the fact that it did not specify how many layers to make. I made two. I used 32 ounces in ricotta, rather than using any cottage cheese. I substitut...

I was drawn to this recipe as it did not use marinara sauce. However, I would caution anyone who is thinking about making it that it is extremely time consuming and bland. DEFINITELY ADD SOME ...

This was really good. I rated it 4 stars because it really could have used a hint of tomato somewhere, maybe even chopped or diced and added to the layers. I made a healthier version by using al...

I doubled the sauce in this recipe and it still wasn't really enough...kind of a dry lasagna, but very very tasty!! I added more veggies...broccoli, yellow squash, zucchini, onion, carrots, fres...

We served this to over 200 people, after I had tried it at home a few times, and got many compliments. Make sure you saute the vegetables, especially the carrots and then cook the appropriate a...

I love lasagna and this as as good as the tomato version! I made this recipe but used frozen vegetables instead of fresh to save time and added basil to the spinach mixture. I'll definitely ma...