You're seeing a trend, aren't you? Meatless Monday vibes spilling all over every post. I'm having to eat less meat and *gasp* drink less coffee, so my recipes for the next couple of weeks may be a little vegetarian heavy. This recipe, y'all... it's the bomb. Stouffer's used to make a vegetable lasagna, in fact they may still make it and it just isn't sold in my grocery store anymore. It's just different than any other vegetable lasagna. Most of the others you find have either zucchini as the noodles, a red sauce, or large hunks of veggies. This one still uses noodles, has finely chopped veggies, a white sauce, 5 cheeses, and is absolutely delicious.
Now, don't get confused and think, "Oh! Vegetable lasagna, it must be healthy!" This one is probably not that for you. It still uses lasagna noodles, has 5 different cheeses, and a wonderful heavy white sauce. Let's also not forget about the crunchy topping. It's buttery, crunchy, and salty. So perfect!
One trick I have learned with this lasagna (as with all lasagnas), be sure to let it cool! If you let it cool, the sauce will thicken and it cuts perfectly from the pan.
The ingredients may seem a little intimidating since the list is long, but I promise if you buy some already shredded cheeses and just take it one step at a time, you'll find out it's a breeze to put together!
- baking dish
- measuring cups
- measuring spoons
- 9 whole lasagna noodles
- 2 cups matchstick carrots finely chopped
- 2 cups baby spinach finely chopped
- 3 cups broccoli finely chopped
- ¼ whole yellow onion finely chopped
- 7 tablespoons butter keep 4 tablespoons + 3 tablespoons separate
- 4 tablespoons flour
- 2 cloves garlic minced
- 1 teaspoon onion powder
- ¾ cup vegetable broth
- ½ cup 2% milk
- 1½ cup heavy cream
- ½ cup part skim ricotta
- ½ cup Parmesan shredded
- ½ cup Romano shredded
- ½ cup Asiago shredded
- ½ cup mozzarella shredded
- 1 cup Ritz crackers crushed
- 2 teaspoons all purpose seasoning I use Mrs. Dash
- Salt & Pepper to taste
- Preheat your oven to 375°F.
- Cook lasagna noodles to al dente (they will finish cooking in the oven).
- Melt 4 tablespoons of your butter in a large, deep skillet.
- Add chopped onion and saute until softened and translucent.
- Add garlic and onion powder, stir quickly to combine.
- Add flour and whisk constantly until completely combined and not lumpy (about 2-3 minutes).
- Raise heat to medium.
- Slowly add in vegetable stock and continue to whisk.
- Continue in adding the milk and cream one at a time while continuing to whisk. You want the sauce to thicken.
- Reduce heat and continue to whisk slowly until the sauce is about the consistency of gravy.
- Remove from heat and add the carrots, spinach, and broccoli, to the sauce mixture.
- In a separate bowl, combine the ricotta, Parmesan, Romano, Asiago, and mozzarella.
- In a separate bowl, melt the remaining 3 tablespoons of butter.
- Add in the Ritz crackers, all purpose seasoning, and about 3 tablespoons of the shredded cheese mixture to the melted butter.
- Spray a 9x13 casserole dish with nonstick spray.
- Place 3 noodles on the bottom of the dish.
- Add ⅓ of the vegetable mixture and spread across the top of the noodles.
- Cover the vegetable mixture with ½ of the shredded cheese mixture.
- Cover this with 3 more lasagna noodles, ⅓ of the vegetable mixture, and the remaining ½ of the shredded cheese mixture.
- Lay the final 3 lasagna noodles across and top with the remaining vegetable mixture.
- Sprinkle the top of the lasagna with the Ritz cracker topping.
- Bake for 25 minutes.
- Cool for 10-15 minutes. Enjoy!