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Four-Cheese Veggie Lasagna
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Four-Cheese Veggie Lasagna Image

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

1/8 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  

1/2 cup shredded or grated Parmesan cheese

1/4 cup chopped fresh parsley  

1 large Land O Lakes® Egg

Cheese

8 ounces (2 cups) Land O Lakes® Sharp White Cheddar Farmstyle Shreds

8 ounces (2 cups) Land O Lakes® Mozzarella Farmstyle Shreds

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 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.  

  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

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Tip #2

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 (1 serving)

350 Calories
20 Fat (g)
750 Cholesterol (mg)
680 Sodium (mg)
22 Carbohydrates (g)
3 Dietary Fiber
20 Protein (g)
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