Four-Cheese Vegetable Lasagna

Four-Cheese Vegetable Lasagna

prep time

minutes
cook time

minute
servings
9

Ingredients

















Cooking Instructions

1

Heat oven to 375°F. Press the spinach between paper towels until barely moist, and set aside.


2

Lightly coat the bottom of a Dutch oven with oil and place over medium heat until hot. Add the broccoli, carrots, onions, bell pepper and garlic; sauté 7 minutes. Set aside.


3

Place the flour in a medium saucepan. Gradually add the milk, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook for 5 minutes or until thickened, stirring constantly. Add 1/4 cup of the parmesan, salt and pepper; cook an additional minute, stirring constantly. Remove from the heat; stir in the spinach. Reserve 1/2 cup of the mixture, and set aside.


4

Combine the ricotta, mozzarella and Swiss; stir well. Spread 1/2 cup of the spinach mixture in the bottom of 13x9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over the spinach mixture; top with half of the cheese mixture, half of the vegetable mixture, and half of the spinach mixture. Repeat the layers, ending with the noodles. Spread the reserved 1/2 cup of spinach mixture over the noodles, and sprinkle with the remaining 1/4 cup of parmesan. Cover and bake for 35 minutes. Let stand 5 minutes before serving.


Ingredients

















Cooking Instructions

1

Heat oven to 375°F. Press the spinach between paper towels until barely moist, and set aside.


2

Lightly coat the bottom of a Dutch oven with oil and place over medium heat until hot. Add the broccoli, carrots, onions, bell pepper and garlic; sauté 7 minutes. Set aside.


3

Place the flour in a medium saucepan. Gradually add the milk, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook for 5 minutes or until thickened, stirring constantly. Add 1/4 cup of the parmesan, salt and pepper; cook an additional minute, stirring constantly. Remove from the heat; stir in the spinach. Reserve 1/2 cup of the mixture, and set aside.


4

Combine the ricotta, mozzarella and Swiss; stir well. Spread 1/2 cup of the spinach mixture in the bottom of 13x9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over the spinach mixture; top with half of the cheese mixture, half of the vegetable mixture, and half of the spinach mixture. Repeat the layers, ending with the noodles. Spread the reserved 1/2 cup of spinach mixture over the noodles, and sprinkle with the remaining 1/4 cup of parmesan. Cover and bake for 35 minutes. Let stand 5 minutes before serving.


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