Mediterranean Veggie Lasagna Recipe

Name: Mediterranean Veggie Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 1 (10 ounce) package frozen artichoke hearts, thawed and sliced; 2 (14 ounce) cans black olives, halved; 1 red onion, chopped; 3 stalks celery, diced; 10 green onions, sliced; 2 small zucchini, diced; 1 large roasted red pepper, diced; 1 (10 ounce) package frozen spinach, thawed; 2 tablespoons fresh diced garlic; 2 lbs asparagus, trimmed and chopped into 1/2 inch pieces; 10 ounces sun-dried tomatoes packed in oil, drained and diced; 3 tablespoons fresh sweet basil, chopped; 15 lasagna noodles, cooked according to package instructions; 8 ounces asiago cheese, shredded (or feta if you would prefer); 6 tablespoons butter; 1/2 cup flour; 5 cups milk

Servings: persons

1 1/2 tablespoons olive oil
1 (10 ounce) package frozen artichoke hearts, thawed and sliced
2 (14 ounce) cans black olives, halved
1 red onion, chopped
3 stalks celery, diced
10 green onions, sliced
2 small zucchini, diced
1 large roasted red pepper, diced
1 (10 ounce) package frozen spinach, thawed
2 tablespoons fresh diced garlic
2 lbs asparagus, trimmed and chopped into 1/2 inch pieces
10 ounces sun-dried tomatoes packed in oil, drained and diced
3 tablespoons fresh sweet basil, chopped
15 lasagna noodles, cooked according to package instructions
8 ounces asiago cheese, shredded (or feta if you would prefer)
6 tablespoons butter
1/2 cup flour
5 cups milk

1
Preheat oven to 375 degrees F.
2
Heat oil in a large pot over medium-high heat.
3
Add red onion, green onion, garlic and celery.
4
Saute until onion is translucent and celery starts to soften.
5
Add other veggies, one by one, stirring before adding the next.
6
Cover and cook 5 minutes, stirring once.
7
Uncover and cook til vegetables are tender, stirring often, about 10 minutes longer.
8
Season with salt and pepper.
9
Melt butter in large sauce pan over medium heat.
10
Whisk in flour.
11
Whisk 2 minutes.
12
Gradually whisk in milk.
13
Cook until mixture comes to a boil, whisking often.
14
Remove from heat and season with salt and pepper.
15
Spoon 1 cup of sauce over bottom of your lasagna pan.
16
Arrange 5 lasagna noodles atop sauce, overlapping slightly.
17
Spoon half of vegetables over noodles.
18
Spoon 1 1/2 cups sauce over veggies.
19
Sprinkle 1/3 of your cheese over sauce.
20
Repeat each layer once.
21
Top with the last 5 lasagna noodles.
22
Spoon remaining sauce over noodles.
23
Top with remaining cheese.
24
This is where you would refrigerate for later use, just cover tightly.
25
Bake Lasagna uncovered on center rack until sauce is bubbling, about 40 minutes, 55 minutes if previously chilled.
26
Remove from oven and allow to stand for at least 10-15 minutes before slicing.

2273

kcal

Calories

Fat

350

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: 1 1/2 tablespoons olive oil, 1 (10 ounce) package frozen artichoke hearts, thawed and sliced, 2 (14 ounce) cans black olives, halved, 1 red onion, chopped, and more.

Yes, Mediterranean Veggie 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.

Mediterranean Veggie Lasagna

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