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Cheesy Vegetable Lasagna

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

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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. 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.
  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.

Yield: 12 servings

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