Veggie Lasagna
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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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
Description
This Veggie Lasagna coordinates cooked lasagna noodles with a creamy sauce infused with finely chopped vegetables such as carrots, spinach, broccoli, and yellow onion. A roux forms the base for the sauce using butter and flour, then vegetable broth, milk, and heavy cream are whisked in to create a thick, smooth base. The sauce is seasoned with garlic, onion powder, salt, pepper, and an all-purpose seasoning blend.
The cheese mixture combines ricotta and a flavorful mix of Parmesan, Romano, Asiago, and mozzarella cheeses, which enhances the creamy texture and adds depth. The layers alternate between noodles, vegetable sauce, and cheese blends, baked together until bubbly and hot. A buttered crushed Ritz cracker topping provides a golden, crisp crust that contrasts the soft interior.
This dish suits those seeking a vegetable-centered comfort meal. It's hearty enough as a vegetarian main dish and pairs well with a simple green salad. The vegetable pieces remain tender but not mushy, balanced by the rich, creamy sauce and melty cheeses.
Ingredients
- 9 whole lasagna noodles
- 2 cups carrot finely chopped, matchstick cut
- 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 milk 2%
- 1½ cup heavy cream
- ½ cup ricotta cheese part skim
- ½ cup parmesan shredded
- ½ cup Romano cheese shredded
- ½ cup Asiago cheese shredded
- ½ cup mozzarella cheese shredded
- 1 cup Ritz crackers crushed
- 2 teaspoons SEASONING I use Mrs. Dash, all purpose
- salt to taste
- black 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!
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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