"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna, by , is from The Pace Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Pace
Added: Thursday, March 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 Tbsp. butter
2 small zucchini, diced
1 stalk broccoli, coarsely chopped
1/2 tsp. dried oregano
3/4 tsp. salt
2 c. spinach leaves, washed and firmly packed
1 15 oz container ricotta cheese (can substitute cottage cheese)
2 large eggs
1/4 c. flour
2 1/2 c. milk
1/4 c. Parmesan cheese
12 lasagna noodles, cooked
2 c. mozzarella cheese, grated

Directions:
Directions:
Preheat oven to 350. In nonstick skillet melt 1 Tbsp. butter over medium heat. Add zucchini, broccoli, oregano and 1/4 tsp. salt. Cook about 5 minutes, until vegetables start to soften . Add spinach and cook just until wilted. Remove from heat. In a bowl mix ricotta and eggs, set aside. In a pan melt remaining butter. Add flour and remaining salt. Wisk until smooth. Gradually add milk and cook until boiling and slightly thickened, stirring constantly. Remove from heat and add Parmesan. In a 13 X 9-inch glass pan arrange 4 lasagna noodles, slightly overlaping. Top with 1/2 of vegetable mixture, 1/2 of ricotta, 1/3 of milk sauce and 1/3 of mozzarella. Repeat. Finish with 4 noodle on top, last 1/3 of milk sauce and remaining mozzarella. Bake approximately 45 minutes until bubbly and slight browned on top.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
30 min.

 

 

 

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