CHEESY VEGETABLE LASAGNA RECIPE | ALLRECIPES
A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna.
Provided by Rachel
Categories World Cuisine European Italian
Total Time 1 hours 20 minutes
Prep Time 35 minutes
Cook Time 35 minutes
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
- Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
- Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
- Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
Nutrition Facts : Calories 374.9 calories, CarbohydrateContent 37 g, CholesterolContent 44.7 mg, FatContent 14.9 g, FiberContent 4 g, ProteinContent 25 g, SaturatedFatContent 7.8 g, SodiumContent 529.9 mg, SugarContent 7.4 g
GARDEN VEGETABLE LASAGNA RECIPE | EATINGWELL
This vegetarian lasagna recipe is made with low-fat cottage cheese and fat-free ricotta. Bursting with colorful and healthy vegetables, it's a satisfying low-fat meal.
Provided by Diabetic Living Magazine
Categories Healthy Cottage Cheese Recipes
Total Time 5 hours 50 minutes
Number Of Ingredients 15
Steps:
- Grease a 3-quart rectangular baking dish; set aside. Cook lasagna noodles in a large saucepan in a large amount of lightly salted boiling water for 10 to 12 minutes or until tender, but still firm. Drain the noodles; rinse with cold water. Drain well; set aside.
- Meanwhile, place a steamer basket in a large pot. Add water to just below the bottom of the steamer basket. Bring to boiling. Add broccoli, bell pepper, zucchini, and summer squash. Reduce heat. Cover and steam for 6 to 8 minutes or until the vegetables are crisp-tender. Remove from heat.
- Beat eggs in a medium bowl with a wire whisk or rotary beater. Stir in cottage cheese, ricotta cheese, basil, thyme, garlic, salt, hot pepper sauce, and ground pepper.
- Layer 3 of the cooked lasagna noodles in the prepared baking dish. Spread with one-third of the ricotta cheese mixture. Top with one-third of the vegetable mixture and 2/3 cup of the mozzarella cheese. Repeat the layers twice more.
- Cover the baking dish with foil and chill for at least 4 hours or up to 24 hours.
- To serve, preheat oven to 375 degrees F. Bake the lasagna, covered, for 55 to 65 minutes or until heated through. Remove from the oven. Uncover. Let stand for 10 minutes before cutting to serve.
Nutrition Facts : Calories 296 calories, CarbohydrateContent 31.7 g, CholesterolContent 85.9 mg, FatContent 7.4 g, FiberContent 3.7 g, ProteinContent 26.6 g, SaturatedFatContent 3.9 g, SodiumContent 723.3 mg, SugarContent 7.8 g
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