OHOW’s Favorite Vegetable Lasagna Recipe
Lasagna day at the Orthopaedic Hospital of Wisconsin is a favorite, thanks to this vegetable lasagna recipe!
Chef Mike and the team typically make two different versions of delicious lasagna– a classic tomato lasagna and a healthy vegetable lasagna. Both recipes are delicious, but the vegetarian lasagna is always a big hit.
We get many requests for our vegetable lasagna recipe, so we decided to include it in our recipe collection. It’s an especially perfect cold-weather meal when you’re craving a comforting vegetarian dish.
Are you looking for a meatless Monday dish or a healthier and very satisfying lasagna recipe? This vegetarian lasagna recipe is one that won’t disappoint! Packed with fresh vegetables, rich spices, and plenty of delicious cheese, it’s a great alternative to your Mom’s meaty, saucy lasagna. The vegetables are seasoned to perfection, sacrificing no flavor for a healthy, hearty vegetarian lasagna.
Follow the directions below to create vegetable lasagna: a delicious OHOW favorite recipe to satisfy all of your lasagna cravings.
- 4 tbsp olive oil
- 4 tbsp flour
- 1 tsp kosher salt
- ¼ tsp cracked black pepper
- 2 cups 2% milk
- 1 cup shredded parmesan cheese
- 3½ cups chopped broccoli (fresh blanched or frozen)
- 1 cup wilted and chopped spinach
- 1 cup shredded carrots
- ½ cup chopped Spanish onion
- ¼ tbsp dried basil
- 1 clove minced garlic
- 2 cups Ricotta cheese
- 3 large eggs
- 12 lasagna noodles (cooked and drained)
- 4 cups shredded mozzarella cheese
- Preheat the oven to 375 degrees. In a medium sauté pan on medium heat, add three tablespoons of olive oil and stir in flour, salt and cracked pepper. Cook and stir frequently for about two minutes until slightly brown. Next, slowly add in milk and cook on medium heat until mixture thickens at a low simmer for about three minutes. Stir in parmesan cheese, remove from heat, and set aside.
- In a large sauté pan on high heat, add the remaining olive oil and stir in chopped broccoli, carrots and onions. Lastly, sauté the spinach for about five minutes until vegetables are tender. Mix ricotta cheese, eggs, garlic and basil and set aside.
- In a greased 12X8 inch baking dish, cover the bottom of the pan with three noodles, ¼ of the parmesan sauce mixture, ½ of the ricotta mixture, ⅓ of the sautéed vegetable mixture and ½ of the shredded mozzarella cheese. Repeat the layers of pasta two more times; reserve a small amount of parmesan sauce and mozzarella cheese for the top.
- Bake for about 30 minutes, covered with foil on the center rack of the oven. Remove foil from pan and continue to bake about 30 minutes until lightly browned on top. Let lasagna rest for about 10 minutes. Serve with a slice of garlic bread.