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
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
Can make with only broccoli and makes a lot so maybe try making less.
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