Recipe for cooking cheesy vegetable lasagna

Quick Meals- Salads and Pasta :: Pasta Recipes

Cheesy Vegetable Lasagna

Posted by Tiffany at recipegoldmine.com 2/6/2002 9:52 am

Makes approximately 12 servings.

12 dry lasagna noodles
2 Tbsp. extra virgin olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 lrg. onion, chopped
2 green bell peppers, chopped
2 sm. zucchini, sliced
3 cloves garlic, minced
1/2 C. flour
3 C. milk
3/4 C. Parmesan cheese, divided
1/2 tsp. salt
1/2 tsp. pepper
1 (10 oz.) pkg. frozen spinach, thawed
1 (8 oz.) container sm. curd cottage cheese
24 oz. ricotta cheese
2 1/2 C. shredded mozzarella cheese, divided

Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 in. casserole dish. Bring a lrg. pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 min. or until al dente; drain.

Heat oil in a lrg. cast iron skillet over med. heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saut for 7 min.; set aside.

Place flour in a med. saucepan and gradually whisk in milk until well blended. Bring to a boil over med. heat. Cook 5 min., or until thick, stirring constantly. Stir in 1/2 C. Parmesan cheese, salt and pepper; cook for 1 min., stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 C. spinach mixture.

In a sm. bowl Mix together cottage and ricotta cheeses; stir well. Spread about 1/2 C. of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 C. mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 C. mozzarella cheese and 1/4 C. parmesan cheese. Bake in preheated oven for 35 min., or until browned lightly on top. Cool for approximately 10 min. before servings.