Vegetable Lasagne

By ginasheppard

Ingredients

• 4 T. butter
• 2 small zucchini, diced
• 1 stalk broccoli, coarsely chopped
• 1/2 t. dried oregano
• 3/4 t. salt
• 2 C. spinach leaves, washed and firmly packed
• 1 - 15 oz. container ricotta cheese
• 2 large eggs
• 1/4 C. flour
• 2 1/2 C. milk
• 1/4 C. Parmesan cheese, freshly grated
• 12 lasagne noodles, cooked
• 2 C. mozzarella cheese, grated

Details

Servings 8

Preparation

Step 1

Preheat oven to 350.

1. In nonstick skillet, melt 1 T. butter over medium heat. Add zucchini, broccoli, oregano and 1/4 t. salt. Cook about 5 minutes until vegetables start to soften. Add spinach and cook just until wilted. Remove from heat.

2. In a bowl, mix ricotta and eggs, set aside.

3. In a pan, melt remaining butter. Add flour and remaining salt. Whisk until smooth. Gradually add milk and cook until boiliing and slightly thickened, stirring constantly. Remove from heat and add Parmesan.

4. In a 9x13" glass pan, arrange 4 lasagne noodles, slightly overlapping. 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 noodles on top, last 1/3 of milk sauce and remaining mozzarella. Bake approximately 45 minutes until bubbly and slightly browned on top.