a delicious, thick lasagna stuffed with vegetables. For a broccoli lasagna, you may also exclude all vegetables other than broccoli.
| Prep Time: | 35 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 12 lasagna noodles
- 2 tablespoons olive oil
- 2 heads fresh broccoli, chopped
- 2 carrots, thinly sliced
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 2 small zucchini, sliced
- 3 cloves garlic, minced
- ½ cup all-purpose flour
- 3 cups milk
- ¾ cup Parmesan cheese, divided
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 (8 ounce) container small curd cottage cheese
- 24 ounces ricotta cheese
- 2 ½ cups shredded mozzarella cheese, divided
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-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.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 4 g |
| Protein | 25 g |
| Saturated Fat | 8 g |
| Sodium | 530 mg |
| Sugars | 7 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
The broccoli just didn’t go well with the mixture. Did not have a creamy sauce, and the proportions of ricotta-cottage cheese-mozzarella off maybe?
Delicious recipe. Only changes I made were to roast the vegetables for 30 mins at 375 with a drizzle of olive oil, salt, finely ground black or even better, white pepper and a light dusting of garlic powder. Helped dry them out a little and retain their texture. Also, if you like a slight undertone of a nice flavor…. a tsp of nutmeg added to the cottage cheese is a nice touch.
I’ve made this recipe for years! I usually double the spinach mixture, add asparagus, mushrooms and summer squash! This is a delicious recipe. Always a huge hit!
I made this without spinach because my family hates it but otherwise we made it as instructed. A good number of previous reviews says it lacks flavor so I assume it’s really a personal taste because we did find it pretty flavorful. I used Oven Ready noodles and I think that was a poor choice. I will make this again.
This was a really good recipe, however, next time I make it, I’m going to use less cheese and have more vegetables. It felt way too cheesy for me but it was still good heated up.
It was a bit dry and bland even though I added spices as others suggested.
I didn’t have any shredded parm on hand, so I used extra mozzarella. I also made a roux using the oil/veggie mixture and flour. This could have been great with some more seasoning.
Making this it seemed like a TON of vegetables and the prep time was significant, but in the end the recipe turned out very well. I was surprised how well the lasagna stayed “together” and cut well for serving. I will definitely make this again!
Love love love this recipe I do everything exactly as is I don’t feel it needs any changes however in a pinch I have used mozzarella and or pecorino cheeses if I didn’t have the parm and for the parm make sure you used the shredded one you get in the refrigerated section. Not the one that comes in the plastic jar and is finely grated
I made this a few months ago, split it into 3 dishes & froze 2. We’ve eaten 2 of the 3, one fresh, one previously frozen & they are to die for! I made it pretty much by the recipe & it’s wonderful every serving. I’m sure you can substitute other veggies with equally good results. I will be making this again & again! Thank you for sharing this excellent recipe.
Delicious! Worth the work!
I made this for a late Valentine’s Day dinner; Substituted the green peppers with red and yellow, and used about 1/2 the black pepper. It could have used more salt but other than that, we loved it.
add mushrooms & cauliflower & more cheese
Great recipe. I doubled it because it was for a large family gathering. I also added the zucchini last so as to not over cook. Received rave reviews! Definitely making it again!
It is a very substantial lasagna. Next time I would modify recipe to use less vegetables and I would choose not to use the spinach. But overall I liked it and will make it again.
My family loved it! The only change I made was to add diced sweet potato instead of green peppers (hubby can’t eat green peppers).
This was pretty good, really cheesy, though I did use an Italian blend and added extra cause I like cheese =). Like some of the others I found it a little bland, but definitely a good base to start with. I did cook it in the slow cooker so it didn’t have that crispier top but all in all would make again.
Made this dish a month ago(exactly as per the recipe) and it’s a keeper – it all went that day so there were no leftovers! I am going to make it again (exactly as per the recipe again) for company on Good Friday. Can I make it a day ahead, refrigerate it and then just reheat it the next day for company? Has anyone done this? If so how did it turn out and do you have any tips for maintaining the right moisture? Lorac
Very tasty. I was making this for a vegetarian friend of mine laid up after surgery. I knew she was ok with cheese but wasn’t sure about milk, and further I only use soy or almond milk at home, so I substituted the soy milk. I used 4 generous cups of FRESH spinach added at the end of the cooking of the sauce and allowed it to wilt off the heat. This way it didnt have a mushy factor to it from frozen. I used 2-3 cups fresh store sliced portabella mushrooms. NO bell pepper, the flavor over powers the other veggies. Cut prep time with store julienne cut fresh carrots and packaged fresh pre-cut broccoli florettes. (A bit more pricey) Less onion and about 1 TBS roasted garlic in olive oil. I used PLENTY of the called for veggies cut in big chunky pieces, without precise measuring, and pare- cooked them covered after they were sauteed, so this took more then the stated 7 minutes. Also make sure you use your largest possible pan, so you don’t slash out while turning. No bake noodles cut off the boil time for the lasagna noodles. Cooked at lower temp 325, for 50-60 mins which prevented the over drying covered with foil. When I make it the next time I will use cauliflower as well and make double the milk flour spinach sauce but I don’t feel the butter and sour cream are needed to keep it somewhat healthy. Also will probably use more of all the cheeses and the red pepper flakes and more of the roasted garlic. Serve red sauce on the side for fans of red sauce.
So I loved this recipe, knew from all the reviews I would be doctoring it up. To the ricotta cheese mixture, I added chopped fresh flat leaf parsley, one egg and garlic powder. To the vegetable mixture I used 5 cloves of garlic, and a 1/2 tsp fresh chopped rosemary. What’s a white rue without butter…just 2 tblsp. Everyone loved it!!!!
Very good! A friend requested a veggie lasagna for her birthday dinner and she loved it. I fell back on my time-tested lasagna recipe for the cheeses and creamed together the ricotta and cottage cheese with about a third of a wedge of fresh Parmesan and a third of a wedge of Romano, crumbled in the food processor, along with several cloves of garlic and a bit of fresh basil. I add an egg, blend well, and let that rest in the fridge overnight. It’s well worth it. I left the spinach out of the cheese mixture and added it tot he sauted veg just at the end. I also added some provolone to the mozzarella. Any time I make lasagna, I also make the sauce ahead and let it rest in the fridge overnight, as well. That trick, and using fresh herbs, and lots of great Italian cheeses, makes any lasagna better. Plus, you’ve really only got to put it together on baking day.