Bring large pott of lightly salted water to a boil. Add lasagna and
cook for 8 to 10 minutes or until al dente;drain. Heat oil in a large
cast ion skillet over medium heat. When oil is hot add broccoli,
carrots, onion, zucchini, and garlic. Saute for 7 minutes and set
aside.
Place flour in a medium saucepan and gradually whisk in milk
until well blended. Bring to a boil over medium heat. Cook five
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
of spinach mixture. In a small bowl combine cottage cheese and
ricotta; stir well.
Spread 1/2 cup of spinach mixture in the bottom of the
prepared dish. Layer noodles, ricotta, vegetable, spinach and
mozarella (1 cup per layer). Create 3 layers ending with noodles.
Top with reserved spinach mixture, 1/2 cup mozarella, and 1/4
cup Parmesan cheese. Bake in preheated oven for 35 minutes or
until lightly browned on top. Cool for about 10 minutes before
serving.
Serving
Suggestions
Can make with only broccoli and makes a lot so maybe try making less.
Originally Submitted
6/4/2010
0 Out of 5 from
0 reviews
You can add this Cheesy Vegetable Lasagna recipe to your own private DesktopCookbook.
