Five Cheese Veggie Lasagna

Five Cheese Veggie Lasagna
00
0 Reviews
min
Prep Time
min
Total Time
12 servings

Ingredients

9 each
Lasagna noodles, cook according to manufacturer's directions

Sauce Ingredients

3 tablespoons
Land O Lakes® Butter
2 cups
Carrots, shredded or julienned
3 cups
Broccoli florets, chopped 1/2-inch
1 cup
Green onion or onion, sliced
1 tablespoon
Garlic, chopped
1 tablespoon
Italian seasoning blend
1 1/2 pounds
Red pasta sauce
1 pound
Canned diced tomatoes

Filling Ingredients

16 ounces
Ricotta cheese
1/2 cup
Land O Lakes® Shredded Parmesan
1 each
Egg
1/4 cup
Fresh parsley, chopped

Cheese Ingredients

6 (3/4-ounce) slices
Land O Lakes® Extra Melt® Process American Cheese Loaf, White
6 (3/4-ounce) slices
Land O Lakes® Extra Melt® Process American Cheese with Jalapeños
6 (3/4-ounce) slices
LAND O LAKES® Readi-Pac® Monterey Jack Slices
2 ounces
Land O Lakes® Shredded Parmesan
Optional
Fresh parsley, chopped

Directions

  1. Melt butter in large sauté pan, add carrots. Sauté carrots 3 to 5 minutes. Add broccoli, onion, garlic and Italian seasoning. Continue cooking until vegetables are crisply tender (4 to 6 minutes). Stir in all remaining sauce ingredients; set aside.
  2. Combine all filling ingredients in bowl; mix well. Set aside. 1/3 cheese filling mixture, 1/3 sauce mixture and 6 slices Extra Melt cheese. Repeat layers 2 more times, using Jalapeño cheese and ending with Monterey Jack cheese.
  3. Cover tightly with aluminum foil; bake until bubbly and cheese is melted.  Uncover, bake another 10 minutes. Sprinkle with 1/4 cup Parmesan cheese and fresh parsley. Conventional Oven: 375°F for 40 to 50 minutes Convection Oven: 325°F for 30 to 35 minutes.  Let stand 10 minutes before cutting.

Recipe Tips

To make ahead, prepare as directed. Cover with plastic food wrap; refrigerate up to 24 hours. Remove plastic food wrap; cover tightly with aluminum foil. Bake as above.

Nutrition Facts ( 3 x 3 1/3-inch piece)

Calories
Cholesterol
mg
Carbohydrates
g
Protein
g
Fat
g
Sodium
mg
Dietary Fiber
g

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