Main Dish | August 18, 2015

Four Cheese and Vegetable Lasagna

Four Cheese and Vegetable Lasagna  in dish over blue dish rag

There can never be too many varieties of lasagna, right? This is one that my mom often made for us growing up. She is a big veggie lover and advocate of teaching children to love veggies. So we always had veggies for dinner- always. She did such a great job passing that love of healthy vegetables on to us kids. All 5 of us kids choose to eat them as adults. That’s a pretty good success rate right?

She also grows her own garden each year, and this time of year her squash is going crazy! She is trying to give it to people she has so many. We have eaten it every way possible! Including in this lasagna.

After you have boiled your noodles, prepared your sauce, mixed your ricotta mixture, chopped your veggies you are ready to assemble.

Start by spreading a little sauce at the bottom of the pan so the noodles wont stick.

Then place noodles, sauce (we always add meat- ground turkey or beef) and cheese.

Four Cheese and Vegetable Lasagna meat and cheese layer

Add another layer of noodles and lather on the ricotta/zucchini. Top with loads of spinach!

Four Cheese and Vegetable Lasagna vegetable and cheese layers

repeat! and then top with oodles of cheese.

Four Cheese and Vegetable Lasagna  close up shot

Bake covered, and then let the foil come off and crisp up that cheese

Four Cheese and Vegetable Lasagna having been cut into


5 from 1 vote
Four Cheese and Vegetable Lasagna
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

Layer upon layer upon layer of deliciousness. 

Course: Main Course
Cuisine: Italian American
Keyword: four cheese lasagna, Vegetable Lasagna
Calories: 3664 kcal
Author: Desarae
  • 12 Lasagna Noodles
  • 1 lb ground beef or turkey
  • 1/2 med onion
  • 2 cloves garlic
  • 24 +oz marinara sauce
  • 1 med zucchini chopped
  • 10-15 basil leaves
  • 1 cup chopped fresh spinach
  • 1 cup ricotta cheese
  • 1/2 cup parmesan cheese
  • 1 cup mozzarella cheese
  • 1/2 cup cheddar cheese
  1. Boil noodles according to package directions
  2. In a pan, saute garlic, onion and ground meat until cooked. Add sauce and let simmer for 15 minutes.
  3. In separate bowl mix ricotta, zucchini, basil, and Parmesan cheese. (You can save some basil as garnish on top)
  4. In a 9x13 pan start layering by adding sauce to the bottom of the pan. Spread out evenly so noodles don't stick.
  5. Layer ingredients as follows- Noodles, meat, 1/3 cup mozzarella, noodles, ricotta, spinach, noodles, meat 1/3 cup mozzarella, noodles, rest of sauce and remaining cheese.
  6. Cover with foil and bake for 30 minutes at 350. Take off foil and bake another 15 minutes.
Recipe Notes

PRESSURE COOKER: Pre-cook noodles, or use no-boil kind. In inner pot, begin to layer 1 c sauce and 1/2 c water, then continue to layer as directed in recipe. Lock lid, set to soup/stew setting, time adjust for 20 minutes. Slow or natural release when done.

Nutrition Facts
Four Cheese and Vegetable Lasagna
Amount Per Serving (1 c)
Calories 3664 Calories from Fat 1665
% Daily Value*
Total Fat 185g 285%
Saturated Fat 91g 455%
Cholesterol 629mg 210%
Sodium 2553mg 106%
Potassium 3257mg 93%
Total Carbohydrates 278g 93%
Dietary Fiber 14g 56%
Sugars 19g
Protein 210g 420%
Vitamin A 126.6%
Vitamin C 62%
Calcium 231.1%
Iron 95.4%
* Percent Daily Values are based on a 2000 calorie diet.

Four Cheese and Vegetable Lasagna pinterest image

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