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Prep Time: Cook Time: Total Time:
I made this up and froze ½ for the next time. It was absolutely fabulous.
INGREDIENTS (Nutrition)
• 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
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch
casserole dish.
2. 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.
3. Heat oil in a large cast iron skillet over medium heat. When oil is hot
add broccoli, carrots, onions, bell peppers, zucchini and garlic. Sauté for
7 minutes; set aside.
4. 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.
5. 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.
6. Bake in preheated oven for 35 minutes, or until lightly browned on top.
Cool for approximately 10 minutes before serving.
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Cheesy Vegetable Lasagna
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Category: Recipes
Prep Time: Cook Time: Total Time:
I made this up and froze ½ for the next time. It was absolutely fabulous.
INGREDIENTS (Nutrition)
• 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
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch
casserole dish.
2. 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.
3. Heat oil in a large cast iron skillet over medium heat. When oil is hot
add broccoli, carrots, onions, bell peppers, zucchini and garlic. Sauté for
7 minutes; set aside.
4. 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.
5. 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.
6. Bake in preheated oven for 35 minutes, or until lightly browned on top.
Cool for approximately 10 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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