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:
covered percent of daily need
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How to Make Cheesy Vegetable Lasagna
