Cheesy Vegetable Lasagna – The Ultimate Veggie Pasta Delight
Lasagna is a beloved classic, and this Cheesy Vegetable Lasagna elevates the traditional recipe with a plethora of fresh vegetables and rich, creamy cheeses. Whether you’re a vegetarian or simply looking to incorporate more veggies into your diet, this dish is perfect for any occasion. It’s not only hearty and flavorful but also easy to prepare, making it a favorite for family dinners and gatherings.
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The Best Cheesy Vegetable Lasagna
This cheesy vegetable lasagna is a rich, savory delight that is loaded with nutritious vegetables like broccoli, carrots, and zucchini. It’s a perfect way to enjoy a comforting meal that’s both indulgent and packed with wholesome ingredients.
Notes on Ingredients
For this lasagna, you’ll need a mix of fresh vegetables including broccoli, carrots, onions, green bell peppers, and zucchini. The combination of cottage cheese, ricotta cheese, and mozzarella creates a creamy, cheesy texture that’s hard to resist. Using a blend of these cheeses ensures a perfect balance of flavors and textures.
How to Make Cheesy Vegetable Lasagna
- Preheat and Prep: Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- Cook Lasagna Noodles: Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8-10 minutes or until al dente. Drain and set aside.
- Sauté Vegetables: Heat olive oil in a large cast iron skillet over medium heat. Sauté the chopped broccoli, carrots, onions, bell peppers, zucchini, and minced garlic for 7 minutes until tender. Set aside.
- Prepare Sauce: In a medium saucepan, gradually whisk in milk to the flour until well blended. Bring to a boil over medium heat and cook for 5 minutes, stirring constantly until thickened. Add 1/2 cup Parmesan cheese, salt, and pepper, then stir in thawed spinach. Reserve 1/2 cup of this spinach mixture.
- Mix Cheeses: In a small bowl, combine cottage cheese and ricotta cheese, stirring well.
- Assemble Lasagna: Spread about 1/2 cup of the spinach mixture in the bottom of the prepared casserole dish. Layer lasagna noodles, ricotta mixture, sautéed vegetables, remaining spinach mixture, and 2 cups of shredded mozzarella cheese. Repeat layers, ending with noodles on top. Top with reserved spinach mixture, remaining mozzarella cheese, and 1/4 cup Parmesan cheese.
- Bake: Bake in the preheated oven for 35 minutes until the top is lightly browned. Allow the lasagna to cool for about 10 minutes before serving.
How to Serve Cheesy Vegetable Lasagna
Serve this lasagna warm, straight from the oven. It pairs beautifully with a side salad and a slice of garlic bread. This dish is perfect for family dinners, potlucks, or even as a leftover lunch the next day.
How to Store Cheesy Vegetable Lasagna
Store any leftover lasagna in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze individual portions wrapped tightly in aluminum foil and stored in freezer bags for up to 3 months. Reheat in the oven or microwave until heated through.
FAQs About Cheesy Vegetable Lasagna
Can I use other vegetables?
Absolutely! Feel free to substitute or add your favorite vegetables like mushrooms, spinach, or eggplant.
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance and refrigerate it until you’re ready to bake.
Can I make this lasagna gluten-free?
Yes, use gluten-free lasagna noodles and ensure your flour and other ingredients are gluten-free.
What can I use instead of ricotta cheese?
You can substitute ricotta cheese with more cottage cheese or even cream cheese for a different flavor profile.
The Best Cheesy Vegetable Lasagna
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.
This Cheesy Vegetable Lasagna is a delightful dish that brings together the best of fresh vegetables and creamy cheeses in a comforting, hearty meal. Enjoy!
