Basil Vegetable Lasagna
Lasagna has long been a comforting staple in our household, a dish that brings warmth and satisfaction with every bite. Over the years, I’ve experimented with a variety of unique and flavorful takes on this Italian classic, each one offering a new twist while honoring the dish’s hearty roots. Some of my personal favorites include a zesty Southwestern Lasagna, the rich and layered Lasagna al Forno, a bold Cajun Sausage Lasagna, and a creamy, indulgent Vegetable Alfredo Lasagna. Each version brings its own personality to the table, proving that lasagna can be endlessly versatile while always remaining a beloved family favorite.
But now let’s get back to this fantastic basil vegetable lasagna recipe. Leeks, asparagus, and fresh spinach leaves are flowing throughout this meal. Four different kinds of cheese; mozzarella, provolone, parmesan, and Romano. All compliment the flavorful basil cream sauce perfectly. And finally, the basic lasagna noodles sandwich the ingredients to make a delicious Italian dish.
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Cost to make this recipe.
This can be paired with a homegrown salad. Together, they make a fully complete and delectable dinner meal for the whole family at a cost of $19.81 or about $2.21 per serving slice. Most of the cost to make this lasagna comes from the different cheeses. The expensive veggies also contribute to the cost of this fantastic entrée.
As a homesteader, I can’t reduce the price of the cheeses since I don’t make them here myself. But I do grow my own vegetables that go into this basil vegetable lasagna. Including having my dehydrated basil, family entrée costs roughly $13.76 or $1.53 per serving slice.
Recipe adapted
Recipe i
Basil Vegetable Lasagna
Ingredients
- 12 lasagna noodles, …[$1.00]
- ½ stick butter, divided…[$0.50]
- 2 tbsp all purpose flour, …[$0.02]
- 1 tbsp dry basil, …[$0.18]
- 2 cups milk, …[$0.46]
- 1 large leek, sliced…[$0.40]
- 12 oz asparagus, chopped…[$4.00]
- 8 oz spinach, chopped…[$1.50]
- 3 cups mozzarella cheese, shredded…[$3.75]
- 1 cup Parmesan cheese, grated…[$2.00]
- 1 cup Romano cheese, grated…[$2.00]
- 6 slices provolone cheese, …[$4.00]
Instructions
- Boil 12 lasagna noodles al dente and set aside until ready to use. When they are done, take out and let cool and dry on kitchen towel.
- In a saucepot melt 2 tbsp. butter and whisk in flour and dry basil. Let mixture cook on low for 2 minutes. Whisk in milk and let sauce thicken. Stir often and keep warm. Add salt to taste.
- In a large bowl combine 1 cup mozzarella cheese and all parmesan and Romano cheese. Set bowl aside for later.
- Sauté leeks and asparagus in 2 tablespoons butter. Add chopped spinach and cook until it is wilted.
Layer and Bake
- In a 9×13 casserole dish, spoon a few tablespoons of basil sauce. Layer 4 noodles and few more tablespoons of sauce.
- Spoon half the sautéed vegetables over lasagna. Spread all mozzarella, parmesan, and Romano cheese mixture over veggies.
- Layer 4 more noodles and few more tablespoons of sauce. Spoon the remaining sauteed vegetables over sauce noodles. Lay out 6 slices of Provolone cheese over veggies.
- Layer last 4 noodles, the remaining basil sauce and top with 2 cups of mozzarella cheese.
- Preheat oven to 375 °F and bake covered for one hour. Then uncover and broil on high for a minute or until top cheese melts and browns slightly.
- Let lasagna sit for 15 minutes before serving so it doesn’t fall apart.
Basil Vegetable Lasagna
Ingredients
- 12 lasagna noodles, …[$1.00]
- ½ stick butter, divided…[$0.50]
- 2 tbsp all purpose flour, …[$0.02]
- 1 tbsp dry basil, …[$0.18]
- 2 cups milk, …[$0.46]
- 1 large leek, sliced…[$0.40]
- 12 oz asparagus, chopped…[$4.00]
- 8 oz spinach, chopped…[$1.50]
- 3 cups mozzarella cheese, shredded…[$3.75]
- 1 cup Parmesan cheese, grated…[$2.00]
- 1 cup Romano cheese, grated…[$2.00]
- 6 slices provolone cheese, …[$4.00]
Instructions
Prep Work
- Boil 12 lasagna noodles al dente and set aside until ready to use. When they are done, take out and let cool and dry on kitchen towel.
- In a saucepot melt 2 tbsp. butter and whisk in flour and dry basil. Let mixture cook on low for 2 minutes. Whisk in milk and let sauce thicken. Stir often and keep warm. Add salt to taste.
- In a large bowl combine 1 cup mozzarella cheese and all parmesan and Romano cheese. Set bowl aside for later.
- Sauté leeks and asparagus in 2 tablespoons butter. Add chopped spinach and cook until it is wilted.
Layer and Bake
- In a 9×13 casserole dish, spoon a few tablespoons of basil sauce. Layer 4 noodles and few more tablespoons of sauce.
- Spoon half the sautéed vegetables over lasagna. Spread all mozzarella, parmesan, and Romano cheese mixture over veggies.
- Layer 4 more noodles and few more tablespoons of sauce. Spoon the remaining sauteed vegetables over sauce noodles. Lay out 6 slices of Provolone cheese over veggies.
- Layer last 4 noodles, the remaining basil sauce and top with 2 cups of mozzarella cheese.
- Preheat oven to 375 °F and bake covered for one hour. Then uncover and broil on high for a minute or until top cheese melts and browns slightly.
- Let lasagna sit for 15 minutes before serving so it doesn’t fall apart.