More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Cheesy Vegetable Lasagna

SUBMITTED BY: Rachel PHOTO BY: Jasonchas

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

RECIPE RATING:

Read Reviews (78)

Review/Rate This Recipe

PREP TIME	35 Min
COOK TIME	35 Min
READY IN	1 Hr 10 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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 pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
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.
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.
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.
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.
Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

ADVERTISE WITH US

REVIEWS

Reviewed on Feb. 10, 2008 by Bob Loblaw

Great recipe, benefitted by some spice! I compiled many of the suggestions here and came up... MORE

Reviewed on Sep. 4, 2006 by veggielife

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

veggielife
Sep. 4, 2006

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 own taste when preparing any foods. As for the kitchen novice, no excuses! I am a 21 year old college student who is just learning how to cook! As for complaints about the spinach mixture, you must like spinach enoungh to withstand the bitter taste. I love spinach but still used more than enough pepper to hide the taste. I will agree that this does take longer than listed. But the max time it took me was approximately 1 hour and 45 minutes. If you think about it, it actually takes 60-90 mins to cook a store bought lasagna. Also, I took the advice of some reviewers. I did add diced tomatoes, added butter to the flour mixture to prevent the taste of flour, reduced the amount of ricotta/cottage cheese used, and increased the amount of parmesean. Now, I ran short on veggies and cheese because the recipe does not state how many layers are suppose to be made. But the recipe still came out good having been my first time to cook lasagna and I do not mind eating what I have cooked for the next coupla days until it is gone!!!

Was this review helpful? [ YES ]
21 users found this review helpful

This is an overall good recipe. I was skeptical about cooking it at first because of the... MORE

Reviewed on Sep. 18, 2003 by BUNNYH0NEY

I make a similar lasagna, if you want to make it more flavorful, substitute the sauce by... MORE

Reviewed on Oct. 14, 2005 by Marianne

This was really good. I rated it 4 stars because it really could have used a hint of tomato... MORE

Reviewed on Jun. 30, 2006 by HOTRODDIDS

We served this to over 200 people, after I had tried it at home a few times, and got many... MORE

Reviewed on Jul. 9, 2003 by KARIBETH23

I doubled the sauce in this recipe and it still wasn't really enough...kind of a dry lasagna,... MORE

Reviewed on Jul. 16, 2003 by April

I love lasagna and this as as good as the tomato version! I made this recipe but used frozen... MORE

Reviewed on Oct. 31, 2004 by SUZAMMA

The only problem I had with the recipe was the fact that it did not specify how many layers to... MORE

Reviewed on Jul. 11, 2003 by DELAJ

I made this for company today and they loved it. They all wanted the recipe. MORE

Reviewed on Oct. 31, 2005 by Cory R. King

User Name	Password

Remember me? Forgot password?

Top Related Articles