Three Cheese Vegetable Lasagna Recipe

Ingredients
  • 4 tablespoons butter, divided
  • 2 teaspoons smoked paprika, divided
  • 1 teaspoon crushed red pepper flakes
  • 4 tablespoons panko bread crumbs
  • 1/2 cup grated Parmesan, divided
  • 1 tablespoon freshly chopped parsley leaves
  • 2 tablespoons olive oil
  • 1 cup broccoli florets
  • 1 cup cauliflower
  • 1 cup seeded and chopped zucchini
  • 1 cup seeded and chopped squash
  • Kosher salt and freshly cracked black pepper
  • 1 onion, diced (medium)
  • 4 tablespoons all-purpose flour
  • 1 tablespoon minced garlic
  • 2 1/2 cups milk
  • 1 cup vegetable stock
  • 1 1/2 cups cottage cheese
  • 1 1/2 cups shredded Mozzarella cheese
Directions
Preheat the oven to 350°. Lightly butter a 13 x 9" pan. In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside. In a small microwavable bowl, mix together 2 T. butter, 1 tsp. paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 C. grated Parmesan and the parsley. Mix well and set aside. In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add 2 T. butter and the onions and sauté until translucent. Whisk in 2 tsp. of cracked black pepper, 1 tsp. paprika, the flour and 1 T. of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 C.grated Parmesan. Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles. Cover with the remaining sauce and top with panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.

Serves 6 to 8.

This makes a fantastic vegetarian main dish.

Similar Recipes
Cheese Lasagna
black pepper
(32 oz.) Marinara Sauce
parmesan cheese
lasagna noodles
Large Eggland's Best eggs
Easy Lasagna
cottage cheese
Ground Beef
lasagna noodles
shredded mozzarella
shredded parmesan
Brunch Lasagna
black pepper
butter
colby jack cheese
flour
grated parmesan cheese

Three Cheese Vegetable Lasagna Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com