Vegetable Lasagna (white)

By kbwinson

Yummy vegetarian lasagna from Dr. Kimberly Blauth, PhD. Thanks, Kimberly!

Ingredients

• 2 medium zucchini (about 1 lbs total)
• 1/2 bunch broccoli (about 2 c)
• 2 c firmly packed fresh spinach leaves
• Half stick butter or margarine
• 1/2 tsp dried oregano
• Salt
• 1 16oz ricotta (15oz ok)
• 2 eggs
• 2/3 pkg lasagna noodles (about 12 noodles) cooked
• 3 Tbsp butter
• 1/4 c flour
• 2 1/2 c milk
• 1/4 c grated parmesean cheese
• 8 oz mozzarella cheese

Details

Servings 12

Preparation

Step 1

Dice zucchini, finely chop broccoli and chop spinach.

In a skillet over medium heat melt butter. Add zucchini, broccoli, oregano and ¼ tsp of salt and stir. Cook until tender crisp (about 5 minutes). Add spinach and cook until wilted. Remove from heat.

In a separate mixing bowl, mix eggs and ricotta cheese.

In a sauce pan melt 3 Tbsp butter. Stir in flour and ¼ tsp salt until smooth. Slowly add milk, stirring constantly. When thick, remove from heat.

Add parmesean cheese.

In a 13 x 9 baking pan layer:
Half the noodles, 1/2 ricotta mixture, 1/2 veggies, 1/2 mozzarella, and 1/2 cream sauce.

Repeat with remaining but with second layer sauce then cheese.

Bake for 40-45 mins at 350º then let stand for 10mins