This 8-cheese vegetable lasagna is the perfect comfort food, packed with fresh vegetables, a rich cheese sauce, and layers of lasagna noodles. With eight different types of cheese and a flavorful blend of spices, this dish delivers a depth of flavor that’s both indulgent and satisfying. The recipe makes a large portion, and it freezes beautifully, so you can enjoy it now and save some for later. Whether for a family dinner or a special occasion, this lasagna is sure to impress.
Ingredients for Ultimate 8-Cheese Vegetable Lasagna
Cheese Mixture:
- 2 cups ricotta cheese (500 ml)
- 1 large free-run egg
- 1 Tbsp fresh chopped parsley (15 ml)
Vegetables:
- 1 ½ Tbsp butter, divided (25 g)
- 1 ½ Tbsp olive oil, divided (25 ml)
- 2 cups carrots, peeled, thinly sliced, and quartered (240 g)
- 1 cup red onions, finely chopped (120 g)
- 4 cups zucchini, thinly sliced and quartered (480 g)
- 2 cups mixed bell peppers, finely chopped (240 g)
- ½ cup poblano peppers, seeded, ribs removed, finely chopped (60 g)
- 4 large garlic cloves, pressed
- 4 cups small cauliflower florets (480 g)
- 4 cups small broccoli florets (480 g)
- 2 cans corn kernels, drained (12 oz each / 680 g total)
- 1 package frozen spinach, thawed and finely chopped (10 oz / 280 g)
Cheese Sauce:
- 3 cups milk (720 ml)
- 3 cups heavy cream, 35% (720 ml) (or substitute half-and-half)
- ½ cup unbleached all-purpose flour (60 g)
- 1 cup grated Parmesan cheese, divided (120 g)
- ½ cup Asiago cheese, grated (60 g)
- ½ cup aged cheddar cheese, grated (60 g)
- ½ cup Swiss cheese, grated (60 g)
- ½ cup Pepper Jack cheese, grated (60 g)
- ½ cup Pecorino Romano cheese, grated (60 g)
Seasonings:
- 1 Tbsp dried basil (15 ml)
- ½ Tbsp dried oregano (8 ml)
- 1 tsp onion powder (5 ml)
- 1 tsp sweet paprika (5 ml)
- ½ tsp garlic powder (2.5 ml)
- ¼ tsp red chili flakes, or more to taste (1 ml)
- Freshly ground black pepper, to taste
Assembly:
- 18 lasagna noodles
- 1 cup mozzarella cheese, grated (120 g)
- 1 cup panko breadcrumbs (60 g)
How to Make the Ultimate 8-Cheese Vegetable Lasagna
Step 1: Prepare the Noodles and Dish
Grease a 10 x 15 x 3-inch (25 x 38 x 7.5 cm) casserole dish. Place the raw lasagna noodles in a large bowl of very hot tap water to soak for 20 minutes. Preheat the oven to 375°F (190°C). In a small bowl, mix the ricotta cheese, egg, and parsley. Stir well and set aside.
Step 2: Sauté the Vegetables
In a large skillet over medium heat, melt 1 Tbsp butter (15 g) and heat 1 Tbsp olive oil (15 ml). Add the carrots and red onions, sautéing for 3 minutes until they start to soften. Add the zucchini, mixed bell peppers, and poblano peppers. Stir, cover, and cook for 7 minutes. Add the garlic and sauté for 1 minute. Transfer this mixture to a large bowl using a slotted spoon.
Step 3: Cook the Broccoli and Cauliflower
In the same skillet, bring any leftover liquid to a simmer. Add the cauliflower and sauté for 2 minutes, then stir in the remaining butter and oil. Let the cauliflower brown slightly, then add ¼ cup water (60 ml), cover, and steam for 3 minutes. Add the broccoli, stir, cover, and steam for 2 minutes. Transfer this mixture to the bowl with the other vegetables. Add the drained corn kernels and stir until well combined.
Step 4: Make the Cheese Sauce
In a large pot over medium heat, whisk together the milk, heavy cream, and flour until smooth. Stir constantly until the mixture thickens. Add ½ cup Parmesan cheese (60 g), Asiago, aged cheddar, Swiss, Pepper Jack, and Pecorino Romano cheeses. Use a ball whisk to blend until fully melted. Lower the heat to medium-low and stir in the basil, oregano, onion powder, paprika, garlic powder, chili flakes, and black pepper. Stir in the chopped spinach and keep the sauce warm.
Step 5: Assemble the Lasagna
Spread a thin layer of the cheese sauce at the bottom of the prepared casserole dish. Lay 6 lasagna noodles evenly across the bottom. Spread half of the vegetable mixture over the noodles, then half of the ricotta mixture. Pour half of the cheese sauce over the top, spreading it evenly. Repeat this layering process once more. For the final layer, sprinkle the remaining Parmesan cheese, mozzarella, and panko breadcrumbs over the top.
Step 6: Bake the Lasagna
Place the assembled lasagna in the preheated oven and bake for 30 minutes, or until the top is golden and bubbly. Let the lasagna cool for 15 minutes before slicing and serving.
This ultimate 8-cheese vegetable lasagna is a feast for both the eyes and the palate. The layers of fresh, sautéed vegetables, rich cheese sauce, and perfectly cooked pasta create a dish that’s hearty, satisfying, and bursting with flavor. It’s ideal for family dinners, gatherings, or even meal prep since it freezes beautifully. Treat yourself to this cheesy masterpiece—you won’t regret it!
