This hearty Cheddar Vegetable Lasagna is a comforting vegetarian classic that transforms simple ingredients into a restaurant-quality meal. Layers of tender lasagna noodles are nestled between a rich, creamy béchamel sauce infused with sautéed mushrooms, carrots, and onions. The sharp cheddar cheese adds a tangy depth that balances the sweetness of the vegetables, while a hint of fresh parsley brings brightness to every bite. ItâÂÂs the perfect dish for cozy weeknight dinners, potlucks, or meal-prepping for the week ahead. With its satisfying texture and warm, savory flavors, this lasagna brings everyone to the table, offering a wholesome yet indulgent experience without the need for meat.
Cheddar Vegetable Lasagna
Description
This hearty Cheddar Vegetable Lasagna is a comforting vegetarian classic that transforms simple ingredients into a restaurant-quality meal. Layers of tender lasagna noodles are nestled between a rich, creamy b&# 195;©chamel sauce infused with sautéed mushrooms, carrots, and onions. The sharp cheddar cheese adds a tangy depth that balances the sweetness of the vegetables, while a hint of fresh parsley brings brightness to every bite. ItâÂÂs the perfect dish for cozy weeknight dinners, potlucks, or meal-prepping for the week ahead. With its satisfying texture and warm, savory flavors, this lasagna brings everyone to the table, offering a wholesome yet indulgent experience without the need for meat.Ingredients
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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Cook lasagna noodles according to package directions until al dente; drain and rinse with cold water to prevent sticking.
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In a large skillet, melt 1 tablespoon of margarine over medium heat. Add sliced mushrooms and sauté until tender and liquid has evaporated, about 5 minutes. Remove mushrooms and set aside.
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In the same skillet, add the remaining 3 tablespoons of margarine. Add shredded carrots and chopped onion; sauté for 5 minutes until carrots are tender-crisp.
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Reduce heat to medium-low. Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute to remove raw flour taste.
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Gradually whisk in milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens and bubbles, about 3-4 minutes.
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Stir the cooked mushrooms back into the vegetable sauce. Season with salt to taste.
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Spread a thin layer of the vegetable sauce on the bottom of a greased 13x9-inch baking dish.
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Arrange 3 lasagna noodles over the sauce. Spread half of the remaining vegetable sauce over the noodles, then sprinkle with half of the shredded cheddar cheese.
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Layer 3 more noodles over the cheese. Spread the remaining vegetable sauce over these noodles.
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If using optional cottage cheese or ricotta mixture, spread it over the sauce now.
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Top with the remaining 3 lasagna noodles. Pour any remaining sauce over the top.
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Sprinkle the remaining cheddar cheese and grated parmesan cheese evenly over the top layer.
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Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
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Let the lasagna stand for 10 minutes before slicing to allow layers to set.
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Garnish with chopped fresh parsley before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 333.6kcal
- % Daily Value *
- Total Fat 12.7g20%
- Saturated Fat 4.4g23%
- Cholesterol 3.0mg1%
- Sodium 2821.2mg118%
- Total Carbohydrate 47.7g16%
- Dietary Fiber 8.2g33%
- Sugars 21.2g
- Protein 10.9g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
