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My review
Cheesy Vegetable Lasagna
Rachel
"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 375Original recipe yields 12 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 175207 Ratings
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Most helpful positive review
2/10/2008
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
6/27/2002
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!
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2/10/2008
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...
9/4/2006
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 ow...
6/27/2002
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!
10/31/2004
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...
1/17/2007
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 ...
10/14/2005
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...
1/9/2002
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...
6/30/2006
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...
11/20/2002
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...