Saturday, April 11, 2015

Vegetable Lasagna


Creamy, cheesy and full of vegetables, this lasagna is the things my dreams are made of.  So lets just get right to it.
Ingredients:
4 tablespoons butter
6 tablespoons all-purpose flour
2 cups low-fat milk
1/4 cup grated Parmesan cheese or cheese blend
1/4 tbsp garlic powder
1/4 teaspoon nutmeg
1 cup low-fat cottage cheese
1 cup ricotta cheese
1 medium onion chopped
1 cup fine chopped or grated carrot
10 oz package frozen spinach
10 oz package frozen chopped broccoli
9 lasagna noodles
8 oz shredded Mozzarella cheese
1 Cup buttered breadcrumbs

Directions:
Start by placing your noodles in a 9x13 pan and pour hot water over the noodles and let them sit.  I like to turn on my electric tea kettle to warm my water.  This will soften the noodles enough so you don't have to boil them before baking your lasagna.
While your noodles are sitting, start by making a white sauce.  Melt the 4 tablespoons of butter in a pan over medium heat, add the 6 tablespoons of flour and whisk well.  Slowly add the milk until the sauce thickens.  Add the spices to the sauce, and mix in the Parmesan, ricotta and cottage cheese.  Set aside.
Thaw the broccoli and spinach (and squeeze the excess water out).  Saute the onion until soft, and add in the carrot and saute for a few more minutes. Add in the thawed spinach and broccoli and mix all the vegetables.  Combine the white sauce and vegetables and mix well.
Drain the water from your noodles and place them aside.  In the bottom of the  9x13 pan place a small layer of sauce mixture.  Layer noodles, sauce & veggie mix, and a sprinkle of mozzarella cheese and repeat, end with a layer of noodles.  On top of the last noodle layer just put the remaining mozzarella cheese and sprinkle the buttered breadcrumbs on top (just make sure you top noodle layer is fully covered with cheese to prevent the noodles from drying out).
Bake covered at 400F for 45-60 minutes or until bubbly.  Let sit for about 15 minute after you remove from the oven to help the lasagna set.
*For the buttered breadcrumbs pour butter over your breadcrumbs and mix.  I used about 2 tablespoons for the cup of crumbs.

Don't feel limited to the vegetables I listed above, use whatever you like or need to clean out of the fridge!  Mushrooms and green peppers are also great additions.  My favorites just happen to be broccoli, spinach, and carrot because it very similar to the vegetable lasagna from Stouffers.  Let me know how you like it!
-Meg

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