Cheesy Vegatable Lasagna

Cheesy Vegatable Lasagna
Cheesy Vegatable Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 12

    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 chopped spinach, thawed

  • 1

    (8 ounce) container small curd cottage cheese

  • 24

    ounces ricotta cheese

  • 2 1/2

    cups shredded mozzarella cheese, divided

Directions

Directions Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish. 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. 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. 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. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. 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. 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. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

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