Creamy Spinach Artichoke Vegetable Lasagna
Indulge in the delightful layers of our Creamy Spinach Artichoke Vegetable Lasagna. This dish artfully combines the rich, cheesy flavors of classic spinach artichoke dip with the wholesome goodness of fresh vegetables, making it a satisfying vegetarian entree. Featuring tender zucchini, vibrant red bell peppers, and earthy cremini mushrooms, each bite bursts with flavor. Prepared with a luscious white sauce and complemented by creamy cottage cheese, this lasagna is perfect for entertaining or a cozy family night. Prepare ahead by chopping vegetables and shredding cheese so you can enjoy a hassle-free assembly experience, and know that leftovers—if they last—will be a treat for the next day. Impress your family and friends with this heartwarming dish that celebrates fresh produce and comfort food in one delicious package.
N/A
Servings
N/A
Calories
25
Ingredients
Ingredients
Lasagna noodles
16 ounces (cooked)
Zucchini
3 (cut in half lengthwise, then thinly sliced)
Red bell peppers
2 (chopped)
Cremini mushrooms
16 ounces (sliced)
Olive oil
2 tablespoons
Shallots
2-3 (minced (about 1/2 cup))
Garlic cloves
4 (minced)
Italian seasoning
1 teaspoon
All-purpose flour
2 tablespoons
1% low-fat milk
1 1/2 cups
Light cream
1/2 cup
Gouda cheese
1 cup (shredded)
Asiago cheese
1/2 cup (shredded (about 3/4 oz))
Frozen chopped spinach
2 cups (thawed and squeezed dry)
Water-packed artichoke hearts
13 3/4 ounces (drained and chopped)
Sun-dried tomatoes
1/2 cup (chopped)
Salt and pepper
to taste
Crushed red pepper flakes
1/4 teaspoon (to taste)
Low-fat cottage cheese
16 ounces ((2 cups))
Large egg
1 (lightly beaten)
Dried basil
1 teaspoon
Garlic salt
1/2 teaspoon
Ground black pepper
1/2 teaspoon
Crushed red pepper flakes
1/4 teaspoon (more to taste)
Part-skim mozzarella cheese
3 cups (shredded)
Instructions
1
1. Begin by cooking the lasagna noodles according to the package instructions. Drain and set aside.
2
2. Preheat your oven to 400°F (200°C) for roasting the vegetables.
3
3. In a large bowl, toss the sliced zucchini, chopped red bell peppers, and sliced cremini mushrooms with 1 tablespoon of olive oil to ensure they are evenly coated.
4
4. Spread the vegetables in a single layer on a large baking sheet with 1/2" sides. Roast in the preheated oven for 30 minutes, or until they are tender and starting to brown. Once done, drain any excess liquid and set the vegetables aside.
5
5. For the sauce, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the minced shallots and sauté for about 3 minutes until they begin to soften and turn lightly golden.
6
6. Stir in minced garlic and Italian seasoning, cooking for another 2 minutes to release the flavors.
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7. Sprinkle in the flour and stir well to combine. Gradually add the milk and cream, stirring continuously until the mixture thickens and is smooth. Reduce the heat to low and stir in gouda and asiago cheeses, simmering for about 20 minutes until the cheeses are fully melted.
8
8. Prepare the filling by combining the cottage cheese, egg, dried basil, garlic salt, ground black pepper, and crushed red pepper flakes in a bowl. Mix until well combined.
9
9. Now, it's time to assemble the lasagna. Start by spreading about 1/2 cup of the creamy cheese sauce across the bottom of a 13x9 inch baking dish.
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10. Layer on one-third of the cooked lasagna noodles, half of the roasted vegetables, 1 cup of shredded mozzarella cheese, and half of the cottage cheese filling.
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11. Repeat the layering process: add another third of the noodles, the remaining vegetables, another cup of mozzarella, and the rest of the cottage cheese mixture.
12
12. For the final layer, place the last third of the lasagna noodles on top, followed by the remaining sauce. Finish with the last cup of shredded mozzarella cheese.
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13. Cover the baking dish loosely with aluminum foil and bake for 30 minutes at 400°F.
14
14. After 30 minutes, remove the foil and bake for an additional 15 minutes, allowing the cheese to bubble and turn golden.
15
15. Once done, let it sit for about 10 minutes before slicing and serving to allow the layers to set.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Spinach Artichoke Vegetable Lasagna?
It is a vegetarian lasagna that combines the flavors of spinach artichoke dip with roasted zucchini, bell peppers, and mushrooms in a creamy white cheese sauce.
Is this lasagna recipe vegetarian?
Yes, this dish is a vegetarian entree featuring fresh vegetables, multiple cheeses, and no meat.
At what temperature should I roast the vegetables?
The zucchini, red bell peppers, and cremini mushrooms should be roasted at 400°F (200°C).
How long do the vegetables need to roast?
The vegetables should be roasted for 30 minutes or until they are tender and starting to brown.
What types of mushrooms are used in this recipe?
The recipe calls for 16 ounces of sliced cremini mushrooms.
How should the zucchini be prepared?
You should cut the 3 zucchinis in half lengthwise and then thinly slice them.
What cheeses are used to make the creamy sauce?
The white sauce is made by melting 1 cup of shredded gouda and 1/2 cup of shredded asiago cheese into a milk and cream base.
Do the lasagna noodles need to be cooked beforehand?
Yes, you must cook the lasagna noodles according to the package instructions before assembling the dish.
How long should the lasagna sit after baking?
It is recommended to let the lasagna sit for about 10 minutes before slicing to allow the layers to set.
How much mozzarella cheese is required?
The recipe requires 3 cups of shredded part-skim mozzarella cheese for layering and topping.
What ingredients are in the cottage cheese filling?
The filling contains cottage cheese, one lightly beaten egg, dried basil, garlic salt, ground black pepper, and crushed red pepper flakes.
What kind of artichokes should I use?
The recipe calls for 13 3/4 ounces of water-packed artichoke hearts, which should be drained and chopped.
How do I prepare the spinach for the lasagna?
Use 2 cups of frozen chopped spinach that has been thawed and squeezed dry to remove excess moisture.
What size baking dish is needed?
You will need a 13x9 inch baking dish for this lasagna.
How long is the total baking time in the oven?
The lasagna is baked for a total of 45 minutes: 30 minutes covered with foil and 15 minutes uncovered.
What is the base for the white sauce?
The sauce base consists of olive oil, minced shallots, garlic, Italian seasoning, flour, 1% low-fat milk, and light cream.
Are there sun-dried tomatoes in this recipe?
Yes, 1/2 cup of chopped sun-dried tomatoes is included in the ingredient list.
Should I drain the vegetables after roasting?
Yes, you should drain any excess liquid from the roasted vegetables before setting them aside for assembly.
How do I start the assembly process?
Start by spreading about 1/2 cup of the creamy cheese sauce across the bottom of the baking dish.
What spices are used for seasoning the cottage cheese mixture?
The mixture is seasoned with dried basil, garlic salt, ground black pepper, and crushed red pepper flakes.
How many shallots are needed for the sauce?
You will need 2 to 3 minced shallots, which should equal about 1/2 cup.
What is the purpose of the egg in the cottage cheese mixture?
The egg acts as a binder to help the cottage cheese filling set while baking.
How is the final layer of the lasagna assembled?
The final layer consists of the last third of the noodles, the remaining white sauce, and the last cup of shredded mozzarella.
Does this recipe contain garlic?
Yes, the recipe uses 4 minced garlic cloves in the sauce and garlic salt in the cottage cheese filling.
Can I prepare any parts of this recipe in advance?
Yes, you can chop the vegetables and shred the cheese ahead of time to make the assembly process easier.
What type of milk is recommended for the sauce?
The recipe calls for 1 1/2 cups of 1% low-fat milk.
What kind of oil is used for roasting the vegetables?
The vegetables are tossed with 1 tablespoon of olive oil before roasting.
Is the lasagna spicy?
It has a mild kick from the 1/4 teaspoon of crushed red pepper flakes, which can be adjusted to your taste.
What temperature is used for the entire baking process?
The oven should be set to 400°F (200°C) for both roasting the vegetables and baking the lasagna.
How many bell peppers are needed?
The recipe requires 2 chopped red bell peppers.