Cheddar Vegetable Lasagna
Submitted by stella
Cheesy vegetable lasagna loaded with zucchini, bell peppers, and spinach in a rich tomato sauce. This meatless comfort food satisfies even the heartiest appetites.
YIELD
12 servingsPREP
20 minCOOK
30 minREADY
Layers of tender pasta sheets embrace a colorful medley of vegetables bathed in marinara and blanketed with bubbling cheese.
This vegetarian lasagna proves you don’t need meat for a satisfying, stick-to-your-ribs dinner.
Zucchini, bell peppers, and spinach pack every bite with nutrition while sharp cheddar and creamy ricotta deliver all the comfort you crave.
Pro Tips
- Salt the zucchini: Let sliced zucchini sit with salt for 15 minutes, then pat dry to remove excess moisture
- Pre-cook vegetables: Sauté them first to prevent a watery lasagna
- Let it rest: Allow the lasagna to sit 15 minutes after baking for clean slices
- Cover with foil: This prevents the cheese from over-browning; remove foil in the last 10 minutes for a golden top
Variations
- Add mushrooms or eggplant for extra heartiness
- Mix mozzarella with the cheddar for a stretchier cheese layer
- Use no-boil noodles to skip the pasta pre-cooking step
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Sauté mushrooms in 1 tablespoon margarine until tender; remove from skillet.
Sauté carrots and onions in remaining 3 tablespoons of margarine 5 minutes or until carrots are tender.
Reduce heat to medium.
Blend in flour.
Gradually add milk; cook, stirring constantly, until thickened.
Stir in mushrooms.
For first layer, arrange 3 noodles in bottom of greased 13×9-inch baking dish .
Top with half the cheddar cheese and half the vegetable mixture.
Cover vegetable mixture with 3 noodles and combined cottage cheese and spinach.
Repeat first layer.
Sprinkle with parmesan cheese.
Bake 30 minutes; sprinkle with parsley.
Let stand 10 minutes.
NOTES: This is a *big hit with my family! I always use ricotta instead of cottage cheese -- works just great.
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