Five Cheese Veggie Lasagna

  1. Cook lasagna noodles according to package directions; drain.
  2. Lay noodles flat onto parchment or waxed paper.
  3. Combine butter and carrots in saucepan.
  4. Cook over medium heat 8-10 minutes or until carrots are crisply tender.
  5. Add broccoli, onion, garlic and Italian seasoning.
  6. Continue cooking 4-6 minutes or until vegetables are tender.
  7. Stir in all remaining sauce ingredients; set aside.
  8. Heat oven to 350F.
  9. Combine all filling ingredients in bowl; mix well.
  10. Set aside.
  11. Spread 1 1/2 cups sauce on bottom of 13x9-inch ungreased baking dish.
  12. Top with 3 lasagna noodles, 1/3 cheese filling mixture, 1/3 sauce mixture and 6 slices American.
  13. Repeat layers 2 more times, using pepper jack cheese and ending with provolone cheese.
  14. Cover tightly with aluminum foil; bake 35 minutes.
  15. Uncover; bake 12-15 minutes or until bubbly and cheese is melted.
  16. Sprinkle with 1/4 cup Parmesan cheese and fresh parsley.
  17. Let stand 10 minutes before cutting.
  18. *Substitute 2 cups cottage cheese.
  19. **Substitute 2 tablespoons dried parsley flakes.

lasagna noodles, butter, julienne, fresh broccoli, green onion, fresh garlic, italian seasoning, pasta sauce, tomatoes, ricotta cheese, parmesan cheese, egg, fresh parsley, cheese, provolone cheese, parmesan cheese, fresh parsley

Taken from www.landolakes.com/recipe/3600/five-cheese-veggie-lasagna (may not work)

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