Pasta and Pasta Sauce Recipes

Cheesy Vegetable Lasagna

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Yield: 12 servings

Ingredients

  • 12 dry 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 spinach, thawed
  • 1 (8 ounce) container small curd cottage cheese
  • 24 ounces ricotta cheese
  • 2 1/2 cups shredded mozzarella cheese, divided

Instructions

  1. Heat 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. Sauté 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 for 5 minutes, or until thick, stirring constantly.
  5. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly.
  6. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture.
  7. In a small bowl combine cottage and ricotta cheeses; stir well. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan.
  8. 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.
  9. Bake in preheated oven for 35 minutes, or until lightly browned on top.
  10. Cool for approximately 10 minutes before serving.

Attribution

Posted by Tiffany at Recipe Goldmine 2/6/2002 9:52 am.



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