Vegetable Lasagna
Fall is right around the corner and nothing says fall more than a delicious, comforting lasagna that is cheesy, saucy, and completely delicious. This easy vegetable lasagna is packed with lots of seasonal veggies including spinach, broccoli, carrots, and corn. As a kid, I loved the President’s Choice Vegetable Lasagna so I tried to replicate that lasagna here. This lasagna has about nine layers and multiple types of cheese. You’re going to love this comforting, cheesy, veggie-packed lasagna. Not to mention, it’s the perfect recipe that makes a big batch so you’ll have leftovers to take to work or school for lunch!
Ingredients for Vegetable Lasagna:
Butter
Flour
Half & Half or Whole Milk
Broccoli
Carrots
Corn
Cheeses: you can use an Italian blend or use a blend of cheddar, mozzarella, and Swiss
Frozen chopped spinach
Ricotta
Egg
Lemon zest
Dried Italian herbs
Red chili flakes
Garlic
Oven-Ready Lasagna Noodles
How to make Vegetable Lasagna:
To make any lasagna, start by preparing the fillings you’re going to be using. For this lasagna, we’ll start by preparing the vegetable layer. The base for the vegetable filling is called a roux which is a blend of butter and flour that’s cooked together and acts as a thickening agent.
Okay, let’s get into this!
In a pot over medium heat melt the butter, once it’s bubbling, add the flour. Stir the butter and flour together and cook for 5 minutes until the flour starts to brown slightly. Add in the half and half or milk, one cup at a time stirring after each addition and letting it thicken before adding the next cup. Once all the cream/milk is added, allow the mixture to cook until it’s thick enough to coat a spoon. Add in the carrots, corn, and broccoli and cook for 10 minutes. Season with garlic powder, Italian herbs, salt and pepper.
Make the ricotta filling. Stir together ricotta, drained and ringed out chopped spinach, egg, lemon zest, minced garlic, Italian herbs, chili flakes, salt and pepper.
Assemble your lasagna. Spread a 1/3 of the cream and vegetable mixture in the base of 9x12 casserole dish. Top with a layer of lasagna noodles. Spread a 1/2 ricotta mixture in a layer then top with 1/2 of the grated cheese. Spread 1/3 of the cream and vegetable mixture on top then add a layer of lasagna noodles. Finish the lasagna with the remaining ricotta mixture, the remaining vegetable mixture and top with the rest of the grated cheese.
Bake for 375ºF for 40 minutes, broil for 3-5 minutes until the cheese is golden brown and the filling is bubbling. Let sit for 5 minutes then slice the lasagna, serve with a big salad and enjoy!
Vegetable Lasagna
Author: ElizabethServings: 4-6
Ingredients
Vegetable Filling
1/4 cup butter
1/4 cup flour
3 cups half and half or whole milk
1 teaspoon garlic powder
1 teaspoon Italian herbs
salt and pepper
3 cups finely diced broccoli
2 cups diced carrots
1 cup corn kernels
Ricotta Filling
2 cups ricotta
1 300 gram package frozen chopped spinach
1 egg
2 cloves minced garlic
1 teaspoon Italian herbs
1 teaspoon lemon zest
1/2 teaspoon each chili flakes, sea salt, and pepper
6 oven ready lasagna noodles
2 1/2 cups grated cheese (either pre-grated Italian blend or 1 cup mozzarella, 1 cup cheddar, 1/2 cup Swiss
Instructions:
1. Preheat oven to 375ºF. In a medium or large pot, melt the butter over medium heat. Once the butter is bubbling, whisk in the flour. Let cook for 5 minutes until the flour has begun to brown slightly.
2. Add in the cream/milk one cup at a time, whisking after each addition. Allow the mixture to thicken slightly between each addition of milk.
3. Add in the broccoli, corn, carrots, garlic powder, herbs, salt and pepper and cook over medium-low heat for 10 minutes.
4. Meanwhile, make the ricotta filling. Wring out the defrosted spinach in a clean kitchen towel. Add ricotta, spinach, egg, chili flakes, Italian herbs, lemon zest, salt and pepper to a bowl. Stir to combine.
5. Assemble the lasagna. Spread 1/3 of the vegetable mixture on the bottom of a 9x12 casserole dish. Place a layer of lasagna noodles on top. Spread 1/2 the ricotta mixture on the noodles, sprinkle 1/2 the cheese, then spread 1/3 more of the vegetable mixture. Place another layer of lasagna noodles, then top with remaining ricotta mixture, remaining vegetable mixture and remaining cheese.
6. Transfer the lasagna to the oven and bake for 40 minutes. Broil for 3-5 minutes or until the cheese is golden brown and the filling is bubbling.
7. Let the lasagna sit for 5 minutes before slicing. Slice and serve the lasagna with a big salad. Enjoy!
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Lastly, when you make this Vegetable Lasagna be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
