Veggie Lasagna
A copycat version of Stouffer's vegetable lasagna. It's packed with pasta, vegetables, a three cheese sauce, and a crispy topping.
Ingredients
- 9 whole lasagna noodles
- 2 cups matchstick carrots (finely chopped)
- 2 cups baby spinach (finely chopped)
- 3 cups broccoli (finely chopped)
- 1/4 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
Directions
- 1
Preheat your oven to 375°F.
- 2
Cook lasagna noodles to al dente (they will finish cooking in the oven).
- 3
Melt 4 tablespoons of your butter in a large, deep skillet.
- 4
Add chopped onion and saute until softened and translucent.
- 5
Add garlic and onion powder, stir quickly to combine.
- 6
Add flour and whisk constantly until completely combined and not lumpy (about 2-3 minutes).
- 7
Raise heat to medium.
- 8
Slowly add in vegetable stock and continue to whisk.
- 9
Continue in adding the milk and cream one at a time while continuing to whisk. You want the sauce to thicken.
- 10
Reduce heat and continue to whisk slowly until the sauce is about the consistency of gravy.
- 11
Remove from heat and add the carrots, spinach, and broccoli, to the sauce mixture.
- 12
In a separate bowl, combine the ricotta, Parmesan, Romano, Asiago, and mozzarella.
- 13
In a separate bowl, melt the remaining 3 tablespoons of butter.
- 14
Add in the Ritz crackers, all purpose seasoning, and about 3 tablespoons of the shredded cheese mixture to the melted butter.
- 15
Spray a 9x13 casserole dish with nonstick spray.
- 16
Place 3 noodles on the bottom of the dish.
- 17
Add 1/3 of the vegetable mixture and spread across the top of the noodles.
- 18
Cover the vegetable mixture with 1/2 of the shredded cheese mixture.
- 19
Cover this with 3 more lasagna noodles, 1/3 of the vegetable mixture, and the remaining 1/2 of the shredded cheese mixture.
- 20
Lay the final 3 lasagna noodles across and top with the remaining vegetable mixture.
- 21
Sprinkle the top of the lasagna with the Ritz cracker topping.
- 22
Bake for 25 minutes.
- 23
Cool for 10-15 minutes. Enjoy!