How to Make Cheesy Vegetable Lasagna | Lasagna Recipe | Allrecipes.com

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat while still providing creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino can be a cost-effective substitute with a similar flavor.

marinara sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Canned tomatoes can be used to make a simple sauce at a lower cost.

Preheat the oven to 375°F (190°C).

Lightly grease a 9 by 13 inch casserole dish.

Trim two heads of fresh broccoli and chop the heads into small florets and the stems into small pieces.

Peel two medium carrots and thinly slice them.

Chop one large onion and two medium green bell peppers.

Trim two small zucchini and slice them.

Peel and mince three cloves of garlic.

Squeeze the liquid from one thawed 10 oz package of frozen chopped spinach.

Bring a large pot of lightly salted water to a boil; add 12 lasagna noodles and cook, stirring occasionally, for 8 to 10 minutes or until al dente; drain the noodles in a colander, rinse with cold water, and drain again.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat; add the broccoli, carrots, onion, bell peppers, zucchini, and garlic to the skillet; cook, stirring often, until the vegetables begin to soften, about 7 to 10 minutes; remove the pan from the heat and set aside.

Put 1/2 cup of all-purpose flour into a medium saucepan; gradually whisk in 3 cups of milk until well blended; bring the mixture to a boil over medium heat and cook, whisking constantly, for 5 minutes or until thickened.

Whisk in 1/2 cup of grated Parmesan cheese and salt and black pepper to taste; cook, stirring constantly, for 1 minute; remove the pan from the heat and add the spinach to the milk mixture, stirring to mix well.

Remove 1/2 cup of the spinach mixture to a small bowl and set aside.

In a medium bowl, add 8 oz of small curd cottage cheese and 24 oz of ricotta cheese; stir until well blended.

To assemble the lasagna, start by coating the bottom of the dish with the spinach mixture.

Cover evenly with a layer of 6 lasagna noodles.

Spread the ricotta mixture over the noodles; top with the vegetables and then the spinach mixture, spreading it evenly.

Sprinkle 2 cups of shredded mozzarella cheese over the spinach mixture.

Cover evenly with the remaining lasagna noodles; top with the reserved 1/2 cup of spinach mixture, sprinkle with 1 cup of shredded mozzarella cheese, and then 1/4 cup of grated Parmesan cheese.

Bake for 35 minutes or until heated through and lightly browned on top; remove the pan from the oven and let it stand for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens