Loaded Vegetable Lasagna Recipe

Name: Loaded Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1/4 pound shallots; 10 ounces spinach, frozen; 2 cups broccoli florets; 1 cup carrots sliced; 12 ounces lasagna noodles uncooked; 2 cups ricotta cheese; 16 ounces mozzarella cheese; 3 medium tomatoes raw; 8 tablespoons parsley leaves dried; 2 large eggs; 4 tablespoons butter, unsalted; 5 tablespoons flour, all-purpose; 2 cups milk 1 %; 1 teaspoon salt; 1/4 teaspoon white pepper; ⅛ teaspoon nutmeg; 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated

Servings: persons

4 tablespoons olive oil
1/4 pound shallots
10 ounces spinach, frozen
2 cups broccoli florets
1 cup carrots sliced
12 ounces lasagna noodles uncooked
2 cups ricotta cheese
16 ounces mozzarella cheese
3 medium tomatoes raw
8 tablespoons parsley leaves dried
2 large eggs
4 tablespoons butter, unsalted
5 tablespoons flour, all-purpose
2 cups milk 1 %
1 teaspoon salt
1/4 teaspoon white pepper
⅛ teaspoon nutmeg
1/2 cup parmesan, parmigiano-reggiano cheese, grated grated

1
Make the cheese sauce first.
2
In skillet melt the tablespoons of butter over low heat.
3
Turn heat up to high and add flour blending into a smooth paste.
4
Add salt, nutmeg, white pepper and blend well.
5
Add milk and parmesan stirring to blend until the cheese melts smoothly.
6
Remove from heat.
7
Cheese filling: In another bowl mix ricotta, beaten eggs, grated mozzarella cheese and dried parsely.
8
Mix well.
9
Vegetables: In a skillet at high heat add some olive oil and saute the chopped shallots for a few minutes.
10
Reduce to medium heat and add the chopped vegetables, except the tomato, stirring occasionally cook uncovered for about 10 minutes.
11
Cook the lasagna noodles per directions, rinse and set aside to cool.
12
Grease a deep casserole dish.
13
Put a little of the cheese sauce on the bottom then layer in three or four noodles.
14
Next a cheese sauce, then cheese filling then vegetables.
15
Top with a few slices of raw tomato.
16
Repeat three times you can leave off the top layer of tomato if you want browner cheese top.
17
Bake in a 350F (180C) F oven for about 35 minutes.

1447

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons olive oil, 1/4 pound shallots, 10 ounces spinach, frozen, 2 cups broccoli florets, and more.

Yes, Loaded Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Loaded Vegetable Lasagna

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