Vegetable Lasagna
This delicious vegetable lasagna recipe is an excellent alternative to the classic dish. Packed with fresh vegetables, delicious spices, and plenty of cheese, we sacrifice no flavor in this healthy vegetarian lasagna--a solid OHOW favorite.
Ingredients
- 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
Instructions
- 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.