Vegetable Lasagna
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 12 lasagna noodles ( I used rice noodles)
  • 2 tablespoons olive oil , divided
  • 2 small zucchini, thinly sliced
  • 1 head broccoli, finely chopped
  • 2 carrots, julienned
  • 1 large onion, chopped
  • ½ cup chopped green bell pepper
  • 6 cloves garlic, minced
  • ½ cup all-purpose flour ( or ¼ - ⅓ cup cornstarch)
  • 3 cups milk
  • ¼ cup butter
  • 1 cup Parmesan cheese, divided
  • oregano
  • basil
  • garlic powder
  • pepper
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 (8 ounce) container small curd cottage cheese
  • 15 ounces ricotta cheese
  • 4 –5 roma tomatoes, thinly sliced
  • ¼ cup fresh basil, shredded
  • 3 - 4 cups shredded mozzarella cheese, divided
Directions
  1. Heat oil in a large skillet over medium heat. When oil is hot add zucchini. Add a dash of oregano, basil, garlic powder and pepper. Sauté for 5 –7 minutes. Place zucchini in a dish, but do not rinse out the pan.
  2. Reheat the remaining oil in the large skillet adding a little more if necessary. When oil is hot add broccoli, carrots, onions, bell peppers, and garlic. Add a several dashes of oregano, basil, and pepper. Sauté for 6 - 8 minutes; set aside.
  3. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 10 minutes or until al dente; drain.
  4. Melt butter in a medium saucepan. Stir in flour (or cornstarch) then gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in ½ cup Parmesan cheese and add a dash or two of pepper. cook for 1 minute or until cheese is melted. Remove from heat; stir in spinach. Reserve ½ cup spinach mixture for the topping.
  5. In a small bowl combine cottage and ricotta cheeses; stir well.
  6. Preheat the oven to 375 degrees and coat a 9 x 13 pan with a light coat of oil.
  7. Spread about ½ cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, zucchini, 2 cups of mozzarella cheese, vegetables, spinach mixture, and end with another layer of noodles. Top with reserved spinach mixture, a layer of tomatoes, basil, 1 - 2 cups mozzarella cheese and ½ cup parmesan cheese.
  8. Bake at 375 degrees for 30 – 40 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=340