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Vegetable lasagna

Recipe Information

Description:
Vegetable lasagna is a delicious American recipe usually served as a main dish. It requires about 35 minutes of prep time and about 1 hour of cooking time for a combined total time of 1 hour, 35 minutes. The overall cooking skill level is considered . This recipe will yield 8 servings if prepared as directed.
Servings 8
Preparation Time 35 Minutes
Cook Time 1 Hour
Total Time 1 Hour, 35 Minutes
Main Ingredient Lasagna Noodles; Broccoli; Bell Peppers; Onion
Category Rice & Grains; Vegetables
Meal Lunch; Dinner
Type Main Dish
Cuisine American; Italian
Cook Method Baking; Boiling; Sautéing
Diet

Ingredients

  • Cooking spray

  • 12 lasagna noodles

  • 2 tablespoons olive oil

  • 2 heads fresh broccoli, chopped

  • 2 carrots, thinly sliced

  • 1 large onion, chopped

  • 2 green bell peppers, chopped

  • 2 small zucchini, sliced

  • 3 cloves garlic, minced

  • 1/2 cup all-purpose flour

  • 3 cups milk

  • 3/4 cup Parmesan cheese, divided

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • One 10-ounce package frozen chopped spinach, thawed

  • One 8-ounce container small curd cottage cheese

  • 24 ounces ricotta cheese

  • 2 1/2 cups shredded mozzarella cheese, divided

Directions

  • Preheat the oven to 375°F. Coat a 9 x 13-inch casserole dish with cooking spray.

  • Cook the lasagna noodles according to package directions, then drain.

  • In a large cast-iron skillet, heat the oil over medium heat. Add the broccoli, carrots, onions, bell peppers, zucchini, and garlic. Sauté the vegetables for 7 minutes, then set aside.

  • Whisk flour and milk in a medium saucepan until blended. Bring the sauce to a boil over medium heat. Cook until thick (approximately 5 minutes), stirring constantly. Add 1/2 cup of Parmesan cheese, salt, and pepper to the saucepan. Cook for 1 minute, stirring constantly, then remove the saucepan from the heat. Add the spinach and stir. Set aside 1/2 cup of the spinach mixture. Mix the cottage and ricotta cheeses in a small bowl, stirring well.

  • Spread 1/2 cup of the spinach mixture onto the bottom of the casserole dish. Layer the noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups of mozzarella cheese, ending with the noodles. Top with the reserved 1/2 cup of spinach mixture, 1/2 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese.

  • Place casserole dish in oven and bake until lightly browned on top (approximately 35 minutes). Before serving, allow the lasagna to cool for approximately 10 minutes.

Nutrition (per serving)

  • Calories: 380 cal

  • Total fat: 15g

  • Cholesterol: 46mg

  • Sodium: 549mg

  • Carbohydrate: 37g

  • Fiber: 4g

  • Protein: 27g