Real Recipes From Real Home Cooks ®

ultimate 8 cheese vegetable lasagna

Recipe by
Francine Lizotte
Surrey South, BC

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!

yield 20 servings
prep time 1 Hr
cook time 1 Hr
method Stove Top

Ingredients For ultimate 8 cheese vegetable lasagna

  • 500 ml
    ricotta cheese
  • 1 lg
    free-run egg
  • 1 Tbsp
    fresh chopped parsley
  • 1 1/2 Tbsp
    butter, divided
  • 1 1/2 Tbsp
    olive oil, divided
  • 2 c
    carrots, peeled, thinly sliced and quartered
  • 1 c
    red onions, finely chopped
  • 4 c
    zucchini, thinly sliced and quartered
  • 2 c
    mixed bell peppers of your choice, finely chopped
  • 1/2 c
    poblano peppers, seeded, ribs removed and finely chopped
  • 4 lg
    cloves garlic, pressed
  • 4 c
    small cauliflower florets
  • 4 c
    small broccoli florets
  • 2 can
    (12 oz each) corn kernels, drained
  • 3 c
    milk (substitute half-and-half)
  • 3 c
    35% heavy cream (substitute half-and-half)
  • 1/2 c
    unbleached all-purpose flour
  • 1 c
    grated parmesan cheese, divided
  • 1/2 c
    asiago cheese, grated
  • 1/2 c
    aged cheddar cheese, grated
  • 1/2 c
    swiss cheese, grated
  • 1/2 c
    pepper jack cheese, grated
  • 1/2 c
    pecorino romano cheese, grated
  • 1 Tbsp
    dried basil
  • 1/2 Tbsp
    dried oregano
  • 1 tsp
    onion powder
  • 1 tsp
    sweet paprika
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
    red chili flakes, or more to taste
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 pkg
    (10 oz) frozen spinach, thawed and finely chopped
  • 18
    lasagna noodles
  • 1 c
    mozzarella cheese, grated
  • 1 c
    panko® bread crumbs

How To Make ultimate 8 cheese vegetable lasagna

  • 1
    Grease 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.
  • 2
    In 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.
  • 3
    Return 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.
  • 4
    In 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.
  • 5
    Spoon 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.
  • 6
    To view this recipe on YouTube, click on this link >>>>