READY IN: 2hrs


  • 500mlricotta cheese
  • 1largeegg
  • 1tablespoonparsley, chopped
  • 1 12 tablespoonsbutter, divided
  • 1 12 tablespoonsolive oil, divided
  • 2cupscarrots, peeled, thinly sliced and quartered
  • 1cupred onion, finely chopped
  • 4cupszucchini, thinly sliced and quartered
  • 2cupsbell peppers, finely chopped
  • 12 cuppoblano 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)
  • 12 cupunbleached all-purpose flour
  • 1cup grated parmesan cheese, divided
  • 12 cupasiago cheese, grated
  • 12 cupsharp cheddar cheese, grated
  • 12 cupswiss cheese, grated
  • 12 cupmonterey jack pepper cheese, grated
  • 12 cuppecorino romano cheese, grated
  • 1tablespoondried basil
  • 12 tablespoondried oregano
  • 1teaspoononion powder
  • 1teaspoonsweet paprika
  • 12 teaspoongarlic powder
  • 14 teaspoonred chili pepper flakes (to taste)
  • 12 teaspoonblack pepper, to taste
  • 1 (10 ounce) package frozen spinach, thawed and finely chopped
  • 18lasagna noodles
  • 1cupmozzarella cheese, grated
  • 1cupbreadcrumbs

    Serving Size: 1 (296) g

    Servings Per Recipe:20

    Calories: 451.2

    Calories from Fat 237 g 53 %

    Total Fat 26.4 g 40 %

    Saturated Fat 15.3 g 76 %

    Cholesterol 95 mg 31 %

    Sodium 289.1 mg 12 %

    Total Carbohydrate39.2 g 13 %

    Dietary Fiber 3.9 g 15 %

    Sugars 3.6 g 14 %

    Protein 17.2 g 34 %


  • 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.
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