Veggie Lasagne Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • 12 lasagna noodles • 2 tablespoons olive oil • 2 heads fresh broccoli, chopped • 2 carrots, thinly sliced • 1 large onion, chopped • 2 green bell peppers, chopped • 2 small zucchini, sliced • 3 cloves garlic, minced • 1/2 cup all-purpose flour • 3 cups milk • 3/4 cup Parmesan cheese, divided • 1/2 teaspoon salt • 1/2 teaspoon pepper • 1 (10 ounce) package frozen chopped spinach, thawed • 1 (8 ounce) container small curd cottage cheese • 24 ounces ricotta cheese • 2 1/2 cups shredded mozzarella cheese, divided
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Directions: |
Directions:1.Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish. 2.Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. 3.Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside. 4.Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well. 5.Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. 6.Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 min |
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