Vegetable Lasagna

By LLRedd

Mary's Birthday pick

Ingredients

• 1 lb lasagna noodles
• 1 onion, chopped
• 1 lg green pepper, sliced
• 1 lg red pepper, sliced
• 2 bags fresh spinach, or 2 frozen chopped, thawed, drained, dried
• 1 lb moszrella
• 1 lb ricotta cheese
• 1/4 lb gorgonzola, grated
• 1/4 lb romano cheese grated
• 1/4 lb Bel-Paesi cheese, grated
• 1/4 lb. Fontina cheese,grated
• 1/4 lb. Asiago cheese, grated
• 1/4 lb. Parmesan cheese, grated
• 2 zucchini, sliced
• 2 yellow squash, sliced
• 1 lb. broccoli florets
• 1 cup mushrooms, sliced
• 1 clove fresh garlic, crushed
• 1 T oregano
• Salt and pepper to taste
• 1 stick butter
• 2 eggs
• 1/4 cup flour
• 2 tomatoes, sliced
• 2-3 cups half and half

Details

Preparation time 25mins
Cooking time 85mins

Preparation

Step 1

Cook and drain lasagna noodles, set aside. Cook and drain spinach. Mix spinach with ricotta, eggs, Parmesan, garlic, oregano, salt and pepper. Set aside. In oil, sauté tomatoes, peppers, onion, zucchini, squash, broccoli and mushrooms in a large frying pan. Drain liquid; set aside (you may need to do this in separate batches). Melt butter in a large saucepan. Stir in flour to make a smooth paste. Slowly stir in the cream, a little at a time. Add cheese a little at a time, stirring constantly, until cheese is melted. Add salt, pepper, garlic and oregano to taste. Stir in vegetables. To layer: noodles, spinach mixture, mozzarella, noodles, spinach, veggie cream sauce, mozzarella, etc. Sprinkle top with Parmesan. Bake at 350 for 1 hour. Let sit.