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Cheesy Vegetable Lasagna Recipe


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     Cheesy Vegetable Lasagna

Category   Entrees - Maindishes
Sub Category   None
Servings   12
Preptime   1hr 10 min

12 lasagna noodles
2 tbs olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1/2 large onion, 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 tsp salt
1/2 tsp pepper
1 (10 oz) pkg frozen spinach, thawed
1 (8oz) container small curd cottage cheese
24 oz ricotta cheese (or less)
2 cups shredded mozarella cheese, divided

Preheat to 375. Grease 9X13 inch casserole dish.
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.

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