Layered Vegetable Lasagna

A comforting, cheesy vegetable lasagna featuring layers of tender carrots, spinach, and broccoli in a creamy white sauce, perfect for family dinners or potlucks.

Prep Time 30

Cook Time 40

Total Time 1 10

Serving Size servings

Ingredients

Lasagna Ingredients

12 oz Lasagna noodles (regular or oven-ready) Adjust sauce quantity if using no-boil noodles.
2-3 pieces Carrots, finely chopped or thinly sliced
4 cups Fresh spinach (or 1 box frozen, thawed and squeezed of liquid)
2 cups Broccoli florets, chopped small
3-4 cups Creamy white sauce (béchamel or jarred alfredo) Can work in a pinch.
3-4 cups Combined cheeses (mozzarella, ricotta, parmesan, cheddar, provolone) Use more mozzarella for stretch; extra parmesan for salty bite.
2-3 tablespoons Butter (for dotting the top) Adds richness.
to taste Salt and pepper
as needed tablespoons Olive oil (for sautéing)

Instructions

Preparation

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a sheet to prevent sticking. If using oven-ready noodles, skip this step.
Heat a tablespoon of olive oil in a skillet. Sauté carrots and broccoli for 3–4 minutes until slightly softened. Add spinach and cook until wilted. Season lightly with salt and pepper. Drain any excess liquid.

Assembly

Spread a thin layer of creamy white sauce in the bottom of the baking dish to prevent sticking. Lay the first layer of noodles over the sauce.
Add a layer of the sautéed vegetables, then spoon on a little more white sauce. Dollop or spread ricotta where desired and sprinkle with a mix of shredded mozzarella, cheddar, provolone, and a little parmesan.
Repeat layers (noodles → vegetables → sauce → cheeses) until ingredients are used, finishing with a cheese-heavy top layer. Dot the surface with small pieces of butter.

Baking

Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil and bake an additional 15 minutes, or until the lasagna is bubbly and the top is golden brown.
Let it rest for 10–15 minutes before slicing to allow the layers to set.

Notes

For a light twist, top each portion with a spoonful of fresh herb gremolata (parsley, lemon zest, garlic). Best served with a crisp green salad or garlic bread. Refrigerate leftovers in an airtight container for 3–4 days.