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.
Tips & Substitutions
For a creamier texture, consider adding a bit of ricotta cheese between the layers. You can also substitute the spinach with kale or other leafy greens for a different flavor. If you're short on time, pre-cooked or microwaveable potato slices can save you some prep. This dish is a great way to incorporate more vegetables, making it a delightful choice among vegetarian recipes.
Serving Suggestions
Serve this Potato Vegetable Lasagna with a fresh green salad or garlic bread for a complete meal. A light vinaigrette can complement the richness of the lasagna beautifully. For a heartier option, pair it with Italian Oven Fried Chicken for a satisfying family dinner. Don’t forget to sprinkle some extra herbs on top for added flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover the lasagna with foil and warm it in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. This helps maintain moisture and prevents the cheese from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Vegetable Lasagna contains roughly 1227 calories, with 40g protein, 154g carbohydrates, and 52g fat. It is an excellent source of vitamin A (255% of the Daily Value), protein (81% of the Daily Value), and dietary fiber (74% of the Daily Value). Note that it is relatively high in sodium, at 1571mg per serving (68% of the Daily Value).
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).
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes, you can prepare the lasagna a day in advance. Assemble it completely, cover it tightly with foil, and refrigerate. When ready to bake, you may need to add a few extra minutes to the cooking time if it's coming straight from the refrigerator.
What can I use instead of potatoes?
If you're looking for a lower-carb option, you can substitute zucchini or eggplant for the potatoes. Simply slice them thinly and layer them in the same way. This will provide a similar texture while reducing the starch content.
How can I add more protein to this dish?
To boost the protein content, consider adding cooked lentils or chickpeas between the layers. You could also mix in some cooked ground turkey or chicken if you prefer a non-vegetarian version, making it a heartier meal.
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).