Potato Vegetable Lasagna
Creamy and hearty vegetable lasagna layered with potatoes, spinach, carrots, broccoli, and melted cheeses, perfect for a comforting vegetarian meal that appeals to all ages.
Ingredients
- vegetable cooking spray ⓘ
- 6 oz. chopped onions
- 3 Tbsp. flour ⓘ
- 1/4 tsp. nutmeg ⓘ
- 2 1/4 c. skim milk ⓘ
- 2 1/2 oz. shredded mozzarella cheese ⓘ
- 2 1/2 oz. shredded cheddar cheese ⓘ
- 2 lb. potatoes, sliced ⓘ
- 1 lb. thawed frozen chopped spinach, squeezed dry ⓘ
- 3/4 lb. thawed frozen sliced carrots ⓘ
- 10 oz. cut broccoli, thawed ⓘ
- 4 3/4 c. meatless spaghetti sauce ⓘ
Instructions
- Preheat the oven to 375°F (190°C).
- Spray a baking dish with vegetable cooking spray.
- In a saucepan, sauté chopped onions until translucent.
- Stir in flour and nutmeg; cook for 1 minute.
- Gradually whisk in milk and cook until the mixture thickens.
- In the prepared dish, layer sliced potatoes, cooked vegetables, and sauce.
- Sprinkle shredded mozzarella and cheddar cheeses over each layer.
- Repeat layers until all ingredients are used, finishing with cheese on top.
- Cover with foil and bake for 45-50 minutes.
- Remove foil and bake an additional 10-15 minutes until golden.
- Let rest for 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
904
kcal
45% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).