Four-Cheese Veggie Lasagna
Four-Cheese Veggie Lasagna
With mozzarella, white Cheddar, Parmesan and ricotta, this cheesy lasagna brings a fresh new twist to the dinner table.
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50 min
Prep Time
1 hr 40 min
Total Time
12
servings 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 onions or diced onion
1 tablespoon finely chopped fresh garlic
1 tablespoon dried Italian seasoning
18 teaspoon crushed red pepper flakes
1 (26-ounce) jar pasta sauce
1 (14.5-ounce) can diced tomatoes
Filling
1 (15-ounce) carton ricotta cheese
12 cup shredded or grated Parmesan cheese
Cheese
8 ounces (2 cups) Land O Lakes® Sharp White Cheddar Farmstyle Cut Shredded Cheese
8 ounces (2 cups) Land O Lakes® Mozzarella Farmstyle Cut Shredded Cheese
14 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
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STEP 1
Cook lasagna noodles according to package directions; drain. Lay noodles flat onto parchment or waxed paper.
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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, Italian seasoning and pepper flakes. Continue cooking 4-6 minutes or until vegetables are tender. Stir in all remaining sauce ingredients; set aside.
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STEP 3
Heat oven to 350°F.
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STEP 4
Combine all filling ingredients in bowl; mix well. Set aside.
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STEP 5
Spread 1 1/2 cups sauce over bottom of 13x9-inch ungreased baking dish. Top with 3 lasagna noodles, one-third of filling mixture, one-third of remaining sauce and 1 1/3 cups Cheddar cheese. Repeat layers 2 more times, using 2/3 cup each Cheddar and mozzarella cheeses and finishing with 1 1/3 cups mozzarella cheese.
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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 additional fresh parsley, if desired. 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.
Tip #2
Store leftovers in an airtight container in the refrigerator for up to 5 days.
350 Calories
20 Fat (g)
750 Cholesterol (mg)
680 Sodium (mg)
22 Carbohydrates (g)
3 Dietary Fiber
20 Protein (g)
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