Vegetable-Laden Cheesy Lasagna
Ingredients List
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12 lasagna noodles
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2 tablespoons olive oil
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2 heads fresh broccoli, chopped
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2 carrots, thinly sliced
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1 large onion, chopped
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2 green bell peppers, chopped
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2 small zucchini, sliced
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3 cloves garlic, minced
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½ cup all-purpose flour
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3 cups milk
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¾ cup Parmesan cheese, divided
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½ teaspoon salt
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½ teaspoon pepper
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1 (10 ounce) package frozen chopped spinach, thawed
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1 (8 ounce) container small curd cottage cheese
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24 ounces ricotta cheese
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2 ½ cups shredded mozzarella cheese, divided
Cooking Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Bring a large pot of water seasoned with a pinch of salt to a boil. Add the lasagna noodles and cook for 8 to 10 minutes, or until tender yet firm to the bite. Drain and set aside.
Heat oil in a large cast-iron skillet over medium heat. Once the oil is hot, add the broccoli, carrots, onions, bell peppers, zucchini, and garlic. Sauté the mixture for 7 minutes, then remove from heat and set aside.
In a medium saucepan, place the flour and slowly whisk in the milk until smooth and well combined. Bring to a simmer over medium heat, cooking for about 5 minutes until thickened, stirring frequently. Stir in 1/2 cup of Parmesan cheese, salt, and pepper, and continue to cook for another minute. Remove from heat and mix in the spinach. Set aside 1/2 cup of the spinach mixture. In a separate bowl, blend the cottage cheese and ricotta cheese until smooth.
Spread roughly 1/2 cup of the spinach mixture at the bottom of your prepared baking dish. Layer the noodles, ricotta mixture, sautéed vegetables, spinach mixture, and 2 cups of mozzarella cheese, finishing with a layer of noodles. Top with the reserved spinach mixture, 1/2 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese.
Bake in the preheated oven for 35 minutes, or until the top is golden brown. Allow the lasagna to cool for about 10 minutes before serving.
Nutritional Information (per serving)
| 375 | Calories |
| 15g | Fat |
| 37g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 375 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 8g | 39% |
| Cholesterol 45mg | 15% |
| Sodium 530mg | 23% |
| Total Carbohydrate 37g | 13% |
| Dietary Fiber 4g | 14% |
| Total Sugars 7g | |
| Protein 25g | 50% |
| Vitamin C 65mg | 72% |
| Calcium 549mg | 42% |
| Iron 3mg | 16% |
| Potassium 661mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5