Ultimate 8 Cheese Vegetable Lasagna
Years ago, when I was visiting my mother for a week, I would take her out for dinner often but we also enjoyed cooking together. The odd time – you know “once in a blue moon” –, we ate something already prepared but as I said, rarely! Well on this trip, we had a frozen dinner… 😮
Back then, she owned a couple of hair salons and was quite busy running them both. One day, she called me from work to let me know she was too tired to let me take her to a restaurant that evening. She just wanted to take a bath 🛁, put her comfy clothes on and chill out at home. I understood and then, she asked me to take a Vegetable Lasagna out from the freezer and pop it in the oven. It was prepared food… yuck 🤢!
I insisted we go out for dinner instead but she was firm on her decision. Till this day, I’m totally not a fan of prepared food. Anyway, I made a fresh garden salad 🥗 along with a homemade Italian Vinaigrette – at least something healthy – and by the time she got home, bathed, changed and sat down, dinner (from the box) was ready.
It was a shocking surprise when I took my first bite… It was actually quite good although slightly too salty 🧂 for my liking. When I returned home after my week with my mother, believe it or not, I actually went to the supermarket and bought the same frozen lasagna. Being single at the time, it was convenient for me to enjoy frozen lasagna once in a while although I probably only had it once every two years.
It was only when David and I moved in together that I decided to make my Ultimate 8 Cheese Vegetable Lasagna instead of buying it. It’s always more fun to cook for 2 💑 or more than for one person especially when it comes to lasagna. Also, by making my own, I was in control of the sodium level and the spiciness of the dish plus buying fresh produce that I personally picked…
Talking about making your own; another step I like to do is to make 👩🍳 my own pasta from scratch. It’s a little more work but it’s so worth it! Here’s the link to make it… Homemade Pasta
This Ultimate 8-Cheese Vegetable Lasagna is sooooo delicious! It’s a simple dish packed with yumminess! Although pretty easy to make, be aware that it takes time to put together. This is a recipe that you want to start prepping by mid-afternoon so it’s ready for dinner time. Is it worth it? Absolutely! Play your favorite music 🎶 and enjoy a cup of joe while making it. This is the kind of dish that you’ll want in your repertoire especially if you have some picky eaters at home who don’t like veggies… they will love it!
I also have other delicious lasagna recipes you might want to check out…😉
– Meat Lasagna
– Lasagna Roll Ups
– Lasagna Soup
Bon Appétit!🍽
Check out these other delicious pasta recipes…😀
– Creamy Tortellini Boscaiola
– Spaghetti alla Carbonara
– Zucchini Pork Penne
– Potato Gnocchi
– Frankie’s Macaroni Casserole
– Creamy Shrimp Linguine
– Lady Athena’s Rockin’ Crab Shell Pasta
and for even more pasta and pizza recipes 🍝🍕, click on this link… Recipe Category • Pasta & Pizza
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Ultimate 8 Cheese Vegetable Lasagna
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Ingredients
LASAGNA
- 18 lasagna noodles see Recipe
- 500 ml ricotta cheese Footnote
- 1 large free-run egg
- 1 tbsp. fresh chopped parsley tips & tricks
- 1 1/2 tbsp. butter, divided
- 1 1/2 tbsp. olive oil, divided tips & tricks
- 2 cups carrots, peeled, thinly sliced and quartered
- 1 cup red onions, finely chopped
- 4 cups zucchini, thinly sliced and quartered
- 2 cups mixed bell peppers of your choice, finely chopped
- 1/2 cup poblano peppers, seeded, ribs removed and finely chopped
- 4 large cloves garlic, pressed
- 4 cups small cauliflower florets
- 4 cups small broccoli florets
- 2 cans (12 oz each) corn kernels, drained
CHEESE SAUCE
- 3 cups milk (substitute half-and-half)
- 3 cups 35% heavy cream (substitute half-and-half)
- 1/2 cup unbleached all-purpose flour
- 1 cup grated Parmesan cheese, divided
- 1/2 cup Asiago cheese, grated
- 1/2 cup sharp Cheddar cheese, grated
- 1/2 cup Swiss cheese, grated
- 1/2 cup Pepper Jack cheese, grated
- 1/2 cup Pecorino Romano cheese, grated
- 1 tbsp. dried basil
- 1/2 tbsp. dried oregano
- 1 tsp. onion powder
- 1 tsp. sweet paprika
- 1/2 tsp. garlic powder
- 1/4 tsp. red chili flakes, or more to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 pkg. (10 oz) frozen spinach, thawed and finely chopped
ASSEMBLY
- 1 cup Mozzarella cheese, grated tips & tricks
- 1 cup Panko® breadcrumbs
Directions
LASAGNA
- Soak raw, hard noodles in a large bowl of very hot tap water (not boiling) for 20 minutes.
- In a bowl, combine ricotta, egg and parsley; stir and set aside.
- In a large skillet over medium heat, add 1 tbsp. each of butter and oil. When hot, add carrots and onions; sauté until they start to soften, about 3 minutes.
- Add zucchini, mixed bell peppers and poblano peppers; stir, cover and cook for 7 minutes.
- Add garlic and sauté for 1 minute. Transfer vegetable mixture into a large bowl using a slotted spoon.
- Return the skillet back to the heat and bring the liquid from the veggies to a simmer. Add cauliflower and sauté for 2 minutes; add remaining oil & butter.
- When it starts to brown, add ¼ cup water, cover and steam for 3 minutes.
- Stir in broccoli, cover and steam for 2 minutes.
- Transfer cauliflower mixture to the vegetable bowl and add corn kernels; stir until well combined and set aside.
CHEESE SAUCE
- In a large pot over medium heat, combine milk, heavy cream and flour; stir until flour is well blended.
- Add ½ cup Parmesan cheese (reserve the other ½ cup for later), Asiago, Cheddar, Swiss, Pepper Jack, and Pecorino Romano; whisk with a ball whisk until combined.
- Reduce the heat to medium-low and add basil, oregano, onion powder, sweet paprika, garlic powder, red chili flakes and black pepper; stir. Add chopped spinach, stir and keep it warm while assembling the lasagna.
ASSEMBLY
- Preheat oven to 375ºF
- Grease a 10 x 15 casserole dish.
- On the top layer, sprinkle the remaining ½ cup Parmesan cheese, then Mozzarella and breadcrumbs.
- Transfer to the preheated oven and bake for 30 minutes or until brown.
- Let it sit for 15 minutes before serving.
Notes
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