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Cheesy Vegetable Lasagna

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Cheesy Vegetable Lasagna

Directions

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Ingredients :

  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 2 heads fresh broccoli
  • chopped
  • 2 carrots
  • thinly sliced
  • 1 large onion
  • chopped
  • 2 green bell peppers
  • chopped
  • 2 small zucchini
  • sliced
  • 3 cloves garlic
  • minced
  • ½ cup all-purpose flour
  • 3 cups milk
  • ¾ cup Parmesan cheese
  • divided
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 (10 ounce) package frozen chopped spinach
  • thawed
  • 1 (8 ounce) container small curd cottage cheese
  • 24 ounces ricotta cheese
  • 2 ½ cups shredded mozzarella cheese
  • divided
  • Methods :

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch casserole dish.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
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