Four-Cheese Veggie Lasagna Recipe
With mozzarella, white Cheddar, Parmesan and ricotta, this cheesy lasagna brings a fresh new twist to the dinner table.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.landolakes.com.
Cooking tools:
- Oven
- Pot
- Colander
- Saucepan
- Wooden spoon
- Parchment paper
- Wax paper
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Baking dish
- Aluminum foil
- Plastic food wrap
- Spatula
- Grater
- Stove
- Airtight container
- Refrigerator
- Spoon
Ingredients
- Noodles
- 9 uncooked lasagna noodles
- 3 tablespoons Land O Lakes® Butter
- 2 cups julienne or shredded carrots
- 3 cups chopped fresh broccoli
- 1 cup sliced green onions or diced onion
- 1 tablespoon finely chopped fresh garlic
- 1 tablespoon dried Italian seasoning
- 1/8 teaspoon crushed red pepper flakes
- 1 (26-ounce) jar pasta sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) carton ricotta cheese *
- 1/2 cup shredded or grated Parmesan cheese
- 1/4 cup chopped fresh parsley **
- 1 large Land O Lakes® Egg
- Cheese
- 8 ounces (2 cups) Land O Lakes® Sharp White Cheddar Farmstyle Cut Shredded Cheese
- 8 ounces (2 cups) Land O Lakes® Mozzarella Farmstyle Cut Shredded Cheese
- 1/4 cup shredded or grated Parmesan cheese
- Chopped fresh parsley, if desired
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