Veggie Lasagna
User Reviews
4.9
336 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
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Servings
10 servings
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Calories
354 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Veggie Lasagna
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A copycat version of Stouffer's vegetable lasagna. It's packed with pasta, vegetables, a three cheese sauce, and a crispy topping.
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Ingredients
- 9 whole lasagna noodles
- 2 cups matchstick carrots finely chopped
- 2 cups baby spinach finely chopped
- 3 cups broccoli finely chopped
- 1/4 whole yellow onion finely chopped
- 7 tablespoons butter keep 4 tablespoons + 3 tablespoons separate
- 4 tablespoons flour
- 2 cloves garlic minced
- 1 teaspoon onion powder
- ¾ cup vegetable broth
- ½ cup 2% milk
- 1½ cup heavy cream
- ½ cup part skim ricotta
- ½ cup parmesan shredded
- ½ cup Romano shredded
- ½ cup Asiago shredded
- ½ cup mozzarella shredded
- 1 cup Ritz crackers crushed
- 2 teaspoons all purpose seasoning I use Mrs. Dash
- salt & pepper to taste
Instructions
- Preheat your oven to 375°F.
- Cook lasagna noodles to al dente (they will finish cooking in the oven).
- Melt 4 tablespoons of your butter in a large, deep skillet.
- Add chopped onion and saute until softened and translucent.
- Add garlic and onion powder, stir quickly to combine.
- Add flour and whisk constantly until completely combined and not lumpy (about 2-3 minutes).
- Raise heat to medium.
- Slowly add in vegetable stock and continue to whisk.
- Continue in adding the milk and cream one at a time while continuing to whisk. You want the sauce to thicken.
- Reduce heat and continue to whisk slowly until the sauce is about the consistency of gravy.
- Remove from heat and add the carrots, spinach, and broccoli, to the sauce mixture.
- In a separate bowl, combine the ricotta, Parmesan, Romano, Asiago, and mozzarella.
- In a separate bowl, melt the remaining 3 tablespoons of butter.
- Add in the Ritz crackers, all purpose seasoning, and about 3 tablespoons of the shredded cheese mixture to the melted butter.
- Spray a 9x13 casserole dish with nonstick spray.
- Place 3 noodles on the bottom of the dish.
- Add 1/3 of the vegetable mixture and spread across the top of the noodles.
- Cover the vegetable mixture with 1/2 of the shredded cheese mixture.
- Cover this with 3 more lasagna noodles, 1/3 of the vegetable mixture, and the remaining 1/2 of the shredded cheese mixture.
- Lay the final 3 lasagna noodles across and top with the remaining vegetable mixture.
- Sprinkle the top of the lasagna with the Ritz cracker topping.
- Bake for 25 minutes.
- Cool for 10-15 minutes. Enjoy!
Equipments used:
Nutrition Information
Show Details
Serving
1serving
Calories
354kcal
(18%)
Carbohydrates
23g
(8%)
Protein
10g
(20%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
6g
Trans Fat
0g
Cholesterol
77mg
(26%)
Sodium
257mg
(11%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 354kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 6g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 77mg | 26% |
| Sodium | 257mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
336 reviews
Excellent
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