A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna.
Ingredients
- lasagna noodles: 12 piece
- olive oil: 2 Tbsp
- heads fresh broccoli: 2 piece (chopped)
- carrots: 2 piece (sliced)
- onion: 1 piece (chopped)
- green bell peppers: 2 piece (chopped)
- zucchini: 2 piece (sliced)
- garlic: 3 clove (minced)
- all-purpose flour: 0.5 cup
- milk: 3 cups
- Parmesan cheese: 0.75 cup (divided)
- salt: 0.5 tsp
- pepper: 0.5 tsp
- frozen chopped spinach: 1 pack (10 ounce pack, thawed)
- small curd cottage cheese: 1 container (8 ounce container)
- ounces ricotta cheese: 24 piece
- ½ cups shredded mozzarella cheese: 2 piece (divided)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
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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.
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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.
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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.
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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.
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Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
