1⁄2cuppoblano pepper, seeded, ribs removed and finely chopped
4largegarlic cloves, pressed
4cupscauliflower florets
4cupsbroccoli florets
2 (12 ounce) cans corn kernels, drained
3cupsmilk (substitute half-and-half)
3cupsheavy cream (substitute half-and-half)
1⁄2cupunbleached all-purpose flour
1cup grated parmesan cheese, divided
1⁄2cupasiago cheese, grated
1⁄2cupsharp cheddar cheese, grated
1⁄2cupswiss cheese, grated
1⁄2cupmonterey jack pepper cheese, grated
1⁄2cuppecorino romano cheese, grated
1tablespoondried basil
1⁄2tablespoondried oregano
1teaspoononion powder
1teaspoonsweet paprika
1⁄2teaspoongarlic powder
1⁄4teaspoonred chili pepper flakes (to taste)
1⁄2teaspoonblack pepper, to taste
1 (10 ounce) package frozen spinach, thawed and finely chopped
18lasagna noodles
1cupmozzarella cheese, grated
1cupbreadcrumbs
NUTRITION INFO
Serving Size: 1 (296) g
Servings Per Recipe:20
Calories: 451.2
Calories from Fat 237 g53 %
Total Fat 26.4 g40 %
Saturated Fat 15.3 g76 %
Cholesterol 95 mg 31 %
Sodium 289.1 mg 12 %
Total Carbohydrate39.2 g 13 %
Dietary Fiber 3.9 g15 %
Sugars 3.6 g14 %
Protein 17.2 g 34 %
DIRECTIONS
Grease a 10x15X3-inch casserole dish. Soak raw, hard noodles in a large bowl of very hot tap water for 20 minutes. Preheat oven to 375ºF. In a bowl, combine ricotta, egg and parsley; stir and set aside.
In a large skillet over medium heat, add 1 tablespoons each butter and oil. Add carrots and onion; sauté until start to soften, about 3 minutes. Add zucchini, mixed bell pepper and poblano; stir, cover and cook for 7 minutes. Add garlic and sauté for 1 minute. Transfer carrot mixture into a large bowl using a slotted spoon.
Return skillet back to the heat and bring liquid 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. Add broccoli, stir, cover and steam for 2 minutes. Transfer cauliflower mixture to the large bowl and add corn kernels; stir until well combined and set aside.
In a large pot over medium heat, combine milk, heavy cream and flour; stir until flour is well blended. Add ½ cup Parmesan cheese, Asiago, Aged Cheddar, Swiss, Pepper Jack, and Pecorino Romano; whisk with a ball whisk until combined. Reduce heat to medium-low and add basil, oregano, onion powder, sweet paprika, garlic powder, red chili flakes and black pepper; stir. Add spinach, stir and keep it warm while assemble the lasagna.
Spoon a thin layer cheese sauce and then lay 6 noodles. Spoon half vegetable mixture evenly and then half ricotta mixture, covering the entire surface. Pour half the cheese sauce uniformly; repeat the process. On the top layer, sprinkle the remaining ½ cup Parmesan cheese, then Mozzarella and panko. Transfer to the preheated oven and bake for 30 minutes or until brown. Let it sit for 15 minutes before serving.