Cheesy Vegetable Lasagna

Cheesy Vegetable Lasagna takes about 1 hour and 20 minutes from beginning to end. This recipe serves 12. One portion of this dish contains around 29g of protein, 26g of fat, and a total of 507 calories. For $1.85 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. It works well as a reasonably priced main course. 543 people were glad they tried this recipe. This recipe is typical of Mediterranean cuisine. A mixture of salt, ricotta cheese, zucchini, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Allrecipes. Overall, this recipe earns a great spoonacular score of 97%. Cheesy Roasted-Vegetable Lasagna, Vegetable Lasagna With Homemade Lasagna Sheets (Without Pasta Machine), and Cheesy Lasagna are very similar to this recipe.

Servings: 12

Preparation duration: 35 minutes

Cooking duration: 35 minutes

 

Ingredients:

2 heads fresh broccoli, chopped

2 carrots, thinly sliced

1 (8 ounce) container small curd cottage cheese

1/2 cup all-purpose flour

1 (10 ounce) package frozen chopped spinach, thawed

3 cloves garlic, minced

2 green bell peppers, chopped

12 lasagna noodles

3 cups milk

2 tablespoons olive oil

1 large onion, chopped

3/4 cup Parmesan cheese, divided

1/2 teaspoon pepper

24 ounces ricotta cheese

1/2 teaspoon salt

2 1/2 cups shredded mozzarella cheese, divided

2 small zucchini, sliced

Equipment:

casserole dish

oven

pot

frying pan

sauce pan

whisk

bowl

Cooking instruction summary:

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-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. Kitchen-Friendly View

 

Step by step:


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.

3. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

4. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic.

5. Saute for 7 minutes; set aside.

6. 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.

7. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.

8. 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.

9. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.


Nutrition Information:

Quickview
507k Calories
29g Protein
25g Total Fat
41g Carbs
55% Health Score
Limit These
Calories
507k
25%

Fat
25g
40%

  Saturated Fat
13g
86%

Carbohydrates
41g
14%

  Sugar
8g
9%

Cholesterol
77mg
26%

Sodium
601mg
26%

Get Enough Of These
Protein
29g
58%

Vitamin K
197µg
188%

Vitamin C
112mg
137%

Vitamin A
5771IU
115%

Calcium
611mg
61%

Selenium
39µg
56%

Phosphorus
423mg
42%

Manganese
0.8mg
40%

Folate
135µg
34%

Vitamin B2
0.55mg
32%

Potassium
774mg
22%

Vitamin B6
0.44mg
22%

Fiber
5g
22%

Magnesium
83mg
21%

Zinc
2mg
19%

Vitamin B12
1µg
18%

Vitamin B1
0.24mg
16%

Vitamin E
2mg
15%

Iron
2mg
13%

Vitamin B5
1mg
13%

Copper
0.24mg
12%

Vitamin B3
2mg
10%

Vitamin D
1µg
7%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

How to Make Cheesy Vegetable Lasagna

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Samoas Cupcakes

The Novice Chef Blog

Almost-Famous Pumpkin Cheesecake

Foodnetwork

Curried Pear Chicken

Eating Well

Mandarin-Walnut Lettuce Salad

Taste of Home

Summer Fruit Salad with Mint Sugar

Merry Gourmet