ultimate 8 cheese vegetable lasagna

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