This comforting Three Cheese Vegetable Lasagna is a family favorite that combines tender pasta sheets with a rich blend of ricotta, mozzarella, and parmesan cheeses. The dish features a homemade creamy vegetable sauce made from a roux base, enriched with spinach and mixed vegetables for added nutrition and flavor depth. Each layer is carefully assembled to ensure a perfect balance of textures, from the soft noodles to the melty cheese and savory sauce. It’s an ideal choice for weeknight dinners, potlucks, or meal prep, offering a satisfying vegetarian main that feeds a crowd. The nutmeg-kissed ricotta filling adds a subtle warmth that complements the hearty vegetables, making every bite delicious. Serve hot with a simple side salad for a complete, home-style meal that everyone will love.
Three Cheese Vegetable Lasagna
Description
This comforting Three Cheese Vegetable Lasagna is a family favorite that combines tender pasta sheets with a rich blend of ricotta, mozzarella, and parmesan cheeses. The dish features a homemade creamy vegetable sauce made from a roux base, enriched with spinach and mixed vegetables for added nutrition and flavor depth. Each layer is carefully assembled to ensure a perfect balance of textures, from the soft noodles to the melty cheese and savory sauce. It&# 226;ÂÂs an ideal choice for weeknight dinners, potlucks, or meal prep, offering a satisfying vegetarian main that feeds a crowd. The nutmeg-kissed ricotta filling adds a subtle warmth that complements the hearty vegetables, making every bite delicious. Serve hot with a simple side salad for a complete, home-style meal that everyone will love.Ingredients
Directions
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Preheat oven to 400ðF (200ðC).
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Cook lasagna noodles according to package directions until al dente.
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Drain noodles and place in a bowl of cold water to prevent sticking; drain again before assembling.
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Drain the VEG-ALL Mixed Vegetables, reserving 1/2 cup of the liquid.
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Melt 1/4 cup butter in a saucepan over medium heat.
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Add 1/4 cup chopped onion and cook until soft and translucent, about 3-5 minutes.
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Stir in 1/4 cup flour and cook for 1 minute to form a roux.
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Gradually whisk in the reserved vegetable liquid and 1 cup chicken broth.
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Cook and stir until the sauce thickens and comes to a simmer, then set aside.
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In a bowl, combine 1 egg, 1/2 lb ricotta cheese, 1 3/4 cups grated parmesan cheese, 1/8 tsp nutmeg, and the drained VEG-ALL vegetables to make the vegetable-ricotta filling.
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In a separate bowl, mix 10 oz cooked chopped spinach with 1/2 cup of the prepared sauce and 1 egg to make the spinach filling.
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Lightly grease a 13x9-inch baking dish.
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Spread a thin layer of sauce on the bottom of the dish and cover with 3 lasagna noodles.
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Spread the spinach filling evenly over the noodles, then top with 1/2 cup sauce and 1/2 cup parmesan cheese.
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Add another layer of 3 noodles and spread the vegetable-ricotta filling on top.
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Sprinkle with 1/2 of the shredded mozzarella cheese and 1/2 cup parmesan cheese.
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Add the remaining 3 noodles as the top layer.
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Pour the remaining sauce over the noodles and sprinkle with the remaining mozzarella and parmesan cheese.
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Bake uncovered for 30 minutes, or until the cheese is bubbly and golden brown.
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Let stand for 10 minutes before slicing to allow layers to set.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 303.8kcal
- % Daily Value *
- Total Fat 14.2g22%
- Saturated Fat 2.5g13%
- Cholesterol 47.2mg16%
- Sodium 1269.0mg53%
- Total Carbohydrate 36.7g13%
- Dietary Fiber 2.5g10%
- Sugars 1.1g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.