Five Cheese Veggie Lasagna
Five Cheese Veggie Lasagna Image

Five Cheese Veggie Lasagna

Parmesan, ricotta, provolone, hot pepper and American cheeses blend together to make this vegetarian lasagna.

12
servings
50 min
PREP TIME
1 hr 40 min
TOTAL TIME

Ingredients

Noodles

9 uncooked lasagna noodles

Sauce

3 tablespoons Land O Lakes® Butter

2 cups julienne or shredded carrots

3 cups chopped fresh broccoli

1 cup sliced green onion or onion

1 tablespoon finely chopped fresh garlic

1 tablespoon Italian seasoning

1 (26-ounce) jar pasta sauce

1 (14.5-ounce) can diced tomatoes

Filling

1 (15-ounce) carton ricotta cheese  

1/2 cup shredded or grated Parmesan cheese

1 large Land O Lakes® Egg

1/4 cup chopped fresh parsley  

Cheese

6 (3/4-ounce) slices Land O Lakes® Deli American

6 (3/4-ounce) slices Land O Lakes® Hot Pepper Monterey Jack Cheese

6 (3/4-ounce) slices Land O Lakes® Provolone Cheese

1/4 cup shredded or grated Parmesan cheese

Chopped fresh parsley, if desired

 

 *Substitute 2 cups cottage cheese. **Substitute 2 tablespoons dried parsley flakes.

How to make

  1. STEP 1

    Cook lasagna noodles according to package directions; drain. Lay noodles flat onto parchment or waxed paper.

  2. STEP 2

    Combine butter and carrots in saucepan. Cook over medium heat 8-10 minutes or until carrots are crisply tender. Add broccoli, onion, garlic and Italian seasoning. Continue cooking 4-6 minutes or until vegetables are tender. Stir in all remaining sauce ingredients; set aside.

  3. STEP 3

    Heat oven to 350°F.

  4. STEP 4

    Combine all filling ingredients in bowl; mix well. Set aside.

  5. STEP 5

    Spread 1 1/2 cups sauce on bottom of 13x9-inch ungreased baking dish. Top with 3 lasagna noodles, 1/3 cheese filling mixture, 1/3 sauce mixture and 6 slices American. Repeat layers 2 more times, using pepper jack cheese and ending with provolone cheese.

  6. STEP 6

    Cover tightly with aluminum foil; bake 35 minutes. Uncover; bake 12-15 minutes or until bubbly and cheese is melted. Sprinkle with 1/4 cup Parmesan cheese and fresh parsley. Let stand 10 minutes before cutting.

Tip #1

To make ahead, prepare as directed. Cover with plastic food wrap; refrigerate up to 24 hours. Heat oven to 350°F. Remove plastic food wrap; cover tightly with aluminum foil. Bake 35 minutes. Uncover; bake 18- 20 minutes or until bubbly and cheese is melted. Sprinkle with 1/4 cup Parmesan cheese and fresh parsley. Let stand 10 minutes before cutting.

Nutrition

350Calories
20Fat (mg)
75Cholesterol (mg)
630Sodium (mg)
25Carbohydrates (g)
3Dietary Fiber
18Protein (g)

Reviews

Explore reviews from
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  December 01, 2014

great stuff

— says geo
Helpful?
  January 24, 2014

I loved the taste and I will make this again.

— says Kathleen B.
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