White Vegetable Lasagna
Description
This is absolutely the best vegetable lasagna ever. It's made with 5 different cheeses and a 3 cheese sauce, veggies and a crispy cracker topping.
Ingredients
9 whole lasagna noodles (not oven-ready noodles)
2 c. matchstick carrots, finely chopped
2 c. baby spinach, finely chopped
3 c. broccoli, very finely chopped
1/4 of a whole yellow onion, finely chopped
7 T. butter, divided (4 T. + 3 T.)
4 T. flour
2 cloves garlic, minced
1 t. onion powder
3/4 c. vegetable stock/broth
1/2 c. 2% or whole milk
1 1/2 c. heavy cream
1/2 c. part skim or full fat ricotta
1/2 c. Parmesan cheese, shredded
1/2 c. Romano cheese, shredded
1/2 c. Asiago cheese, shredded
1/2 c. Mozzarella cheese, shredded
1 c. Ritz crackers, crushed
2 t. Mrs. Dash or other all-purpose seasoning
salt and pepper, to taste
Directions
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Preheat oven to 375 degrees F. Spray a 9x13 casserole dish with non-stick spray.
Cook lasagna noodles in well salted boiling water to al dente according to package directions. They will finish cooking in the oven.
Melt 4 T. butter in a large, deep skillet. Add chopped onion; saute until softened and translucent. Add garlic and onion powder; stir quickly to combine. Add flour; whisk constantly until completely combined and not lumpy, about 2-3 minutes.
Raise heat to medium. Slowly add in vegetable stock; continue to whisk. Add the milk and cream one at a time, while continuing to whisk. Reduce heat; continue whisking slowly until the sauce is about the consistency of gravy.
Remove from heat. Stir in the carrots, spinach, and broccoli to the sauce mixture.
In a bowl, combine Ricotta, Parmesan, Romano, Asiago, and Mozzarella cheeses.
In another bowl, melt the remaining 3 T. butter in the microwave. Stir in the Ritz crackers, Mrs. Dash, and 3 T. shredded cheese mixture to the melted butter.
Place 3 noodles on the bottom of the prepared casserole dish. Spread about one third of the vegetable mixture across the top of the noodles. Cover the vegetable mixture with about one half of the shredded cheese mixture.
Cover cheese mixture with 3 more lasagna noodles, one third of the vegetable mixture, and the remaining half of the shredded cheese mixture.
Place the remaining 3 lasagna noodles across the cheeses; top with the remaining vegetable mixture.
Sprinkle the top of the lasagna with the crushed Ritz crackers just before baking.
Bake 25 minutes.
Allow to cool for 10-15 minutes to ensure that everything stays together before slicing.
Serve.
10 servings.
*Freshly grated cheeses work the best. Pre-shredded cheeses have an anti-caking agent that doesn’t allow cheeses to melt as well.