I live in a house of meat eaters.
My husband and my daughters could eat meat at every single meal, have it be the only thing on the plate and be perfectly content.
My son and I, however, are very much vegetable lovers with him being practically a vegetarian. Sometimes a girl (and her son) just want to have a fresh meal with nothing but vegetables and that’s when I decided I’d break the “meat with every meal” rule and make a vegetable lasagna.
Before I share the recipe I do want to give you a little warning. I’ve never made an entirely vegetable lasagna before, especially not one with a white sauce. This entire recipe was experimental and 100% delicious (in my opinion). I can’t begin to say how it compares to other vegetable lasagnas.
With that out of the way, this was also the most fun dish I’ve ever made, all because I KitchenAid sent me the brand new 13-Cup Food Processor with ExactSlice™ System. This my friends, is the KING of all food processors. Not only does it chop, but it shreds, grates, purees and slices vegetables with so much precision that I kicked two kitchen appliances off my countertops just to make room for it.
Chopping: Using the Stainless Steel Multipurpose blade and wide mouth feed tube I was able to put a fine chop on the red bell pepper and onion in less than 10 seconds … a task that would have taken me 10 minutes with a knife. Impressed much? I sure was.
Shredding: The Reversible Shredding Disc and 3 in 1 Wide Mouth Feed Tube made it so easy to shred up fresh spinach.
Slicing: The best part of this particular food processor is the ExactSlice Disk that quickly slices fresh vegetables in six different thicknesses. I used it for a medium thickness on zucchini and literally squealed when each slice came out the exact same thickness in less than 30 seconds.
Mini Multipurpose: The BPA Free Mini bowl and mini multipurpose blade was perfect for turning Ritz crackers into a fine crumble topping for the lasagna … a task for me that typically involves a sandwich bag and a hammer.
Be sure to keep an eye out in the coming weeks as I’ll be sharing even more ways I’m using the food processor and there will be a chance to win one too!
Buy It: The KitchenAid 13 Cup Food Processor with ExactSlice System is available on KitchenAid.com for $249.99
- 2 tablespoons olive oil
- ½ cup broccoli, chopped
- ½ cup shredded spinach
- ½ cup matchstick carrots
- ½ cup finely chopped onion
- ½ cup finely chopping red bell pepper
- ½ cup thin sliced zucchini
- 1 cup ricotta
- 2 cups shredded mozzarella cheese
- 1 box lasagna pasta, cooked
- 4 tablespoons butter
- 4 tablespoons flour
- 2¼ cups milk
- ½ cup grated Parmesan cheese
- 1 row Ritz crackers, crumbled
- ¼ cup shredded Parmesan cheese
- salt/pepper to taste
- Preheat oven to 375 degrees F
- In a large pot, boil pasta until tender, strain and cool in an ice bath.
- In skillet over medium heat, add olive oil and saute vegetables for about 5 minutes until tender. Set aside.
- In a medium pot over medium heat, melt butter. Whisk in flour until combined. Slowly add milk, increase heat to medium-high and whisk until it begins to bubble and thicken. Add salt/pepper to taste, whisk in grated Parmesan until smooth. Set aside.
- In a square baking dish coated with non-stick cooking spray, layer ½ cup of the sauce, pasta, ricotta, vegetables, shredded mozzarella. Repeat.
- Cover with aluminium foil and bake for 50 minutes.
- Remove foil, top with cracker crumbs and shredded Parmesan cheese and bake for an additional 5 – 10 minutes.
- Allow to cool for 10 minutes before serving.
Disclosure – KitchenAid provided my family with the food processor featured, opinions expressed are my own.