Four-Cheese Veggie Lasagna

Name: Four-Cheese Veggie Lasagna
Prep time: 50 min
Total time: 1 h 40 min
Yield: 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 Cut Shredded Cheese; 8 ounces (2 cups) Land O Lakes® Mozzarella Farmstyle Cut Shredded Cheese; 1/4 cup shredded or grated Parmesan cheese; Chopped fresh parsley, if desired

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

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 Cut Shredded Cheese

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

STEP 1

Cook lasagna noodles according to package directions; drain. Lay noodles flat onto parchment or waxed paper.
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.
STEP 3

Heat oven to 350°F.
STEP 4

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