Cheesy Vegetable Lasagna

This rich lasagna is loaded with broccoli, carrots, onion, bell pepper, zucchini, and spinach in a homemade cheese sauce.

• Preparation Time: 35 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 10 mins
• Calories: 375 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.