ultimate 8 cheese vegetable lasagna
With fresh vegetables, 8 different types of cheese, and spices, this incredibly flavorful lasagna recipe is packed with so much goodness plus it freezes well for you to enjoy later!
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serves
20 servings
prep time
1 Hr
cook time
1 Hr
method
Stove Top
Ingredients For ultimate 8 cheese vegetable lasagna
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500 mlricotta cheese
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1 lgfree-run egg
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1 Tbspfresh chopped parsley
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1 1/2 Tbspbutter, divided
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1 1/2 Tbspolive oil, divided
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2 ccarrots, peeled, thinly sliced and quartered
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1 cred onions, finely chopped
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4 czucchini, thinly sliced and quartered
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2 cmixed bell peppers of your choice, finely chopped
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1/2 cpoblano peppers, seeded, ribs removed and finely chopped
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4 lgcloves garlic, pressed
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4 csmall cauliflower florets
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4 csmall broccoli florets
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2 can(12 oz each) corn kernels, drained
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3 cmilk (substitute half-and-half)
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3 c35% heavy cream (substitute half-and-half)
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1/2 cunbleached all-purpose flour
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1 cgrated parmesan cheese, divided
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1/2 casiago cheese, grated
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1/2 caged cheddar cheese, grated
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1/2 cswiss cheese, grated
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1/2 cpepper jack cheese, grated
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1/2 cpecorino romano cheese, grated
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1 Tbspdried basil
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1/2 Tbspdried oregano
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1 tsponion powder
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1 tspsweet paprika
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1/2 tspgarlic powder
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1/4 tspred chili flakes, or more to taste
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freshly ground black pepper, to taste (i always use mixed peppercorns)
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1 pkg(10 oz) frozen spinach, thawed and finely chopped
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18lasagna noodles
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1 cmozzarella cheese, grated
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1 cpanko® bread crumbs
How To Make ultimate 8 cheese vegetable lasagna
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1Grease a 10x15X3-inch casserole dish. Soak raw, hard noodles in a large bowl of very hot tap water for 20 minutes. Preheat oven to 375ºF. In a bowl, combine ricotta, egg and parsley; stir and set aside.
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2In a large skillet over medium heat, add 1 tbsp. each butter and oil. Add carrots and onion; sauté until start to soften, about 3 minutes. Add zucchini, mixed bell pepper and poblano; stir, cover and cook for 7 minutes. Add garlic and sauté for 1 minute. Transfer carrot mixture into a large bowl using a slotted spoon.
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3Return skillet back to the heat and bring liquid to a simmer. Add cauliflower and sauté for 2 minutes; add remaining oil & butter. When it starts to brown, add ¼ cup water, cover and steam for 3 minutes. Add broccoli, stir, cover and steam for 2 minutes. Transfer cauliflower mixture to the large bowl and add corn kernels; stir until well combined and set aside.
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4In a large pot over medium heat, combine milk, heavy cream and flour; stir until flour is well blended. Add ½ cup Parmesan cheese, Asiago, Aged Cheddar, Swiss, Pepper Jack, and Pecorino Romano; whisk with a ball whisk until combined. Reduce heat to medium-low and add basil, oregano, onion powder, sweet paprika, garlic powder, red chili flakes and black pepper; stir. Add spinach, stir and keep it warm while assemble the lasagna.
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5Spoon a thin layer cheese sauce and then lay 6 noodles. Spoon half vegetable mixture evenly and then half ricotta mixture, covering the entire surface. Pour half the cheese sauce uniformly; repeat the process. On the top layer, sprinkle the remaining ½ cup Parmesan cheese, then Mozzarella and panko. Transfer to the preheated oven and bake for 30 minutes or until brown. Let it sit for 15 minutes before serving.
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6To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=pNi8zTdqMEg
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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