Cheesy Vegetable Lasagna Recipe

Ingredients
<br>- 12 lasagna noodles
<br>- 2 tablespoons olive oil
<br>- 2 heads fresh broccoli, chopped
<br>- 2 carrots, thinly sliced
<br>- 1 large onion, chopped
<br>- 2 green bell peppers, chopped
<br>- 2 small zucchini, sliced
<br>- 3 cloves garlic, minced
<br>- 1/2 cup all-purpose flour
<br>- 3 cups milk
<br>- 3/4 cup Parmesan cheese, divided
<br>- 1/2 teaspoon salt
<br>- 1/2 teaspoon pepper
<br>- 1 (10 ounce) package frozen chopped spinach, thawed
<br>- 1 (8 ounce) container small curd cottage cheese
<br>- 24 ounces ricotta cheese
<br>- 2 1/2 cups shredded mozzarella cheese, divided
<br><p></p>Directions
<br>step 1: Preheat oven to 375  degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
<br>step 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.
<br>step 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. Saute for 7 minutes; set aside.
<br>step 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.
<br>step 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.
<br>step 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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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
step 1: Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
step 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.
step 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. Saute for 7 minutes; set aside.
step 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.
step 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.
step 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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