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| VEGETABLE LASAGNA | |
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1 (10 oz.) pkg. frozen chopped spinach 2 c. creamed cottage or ricotta cheese 1/2 c. grated Parmesan cheese 1 tsp. dried basil leaves 1/2 tsp. dried oregano leaves 1/4 tsp. pepper 12 lasagna noodles, cooked and drained 1 1/2 c. shredded Mozzarella 1 (8 oz.) can mushrooms, drained and coarsely chopped 2 med. carrots, coarsely shredded 1 med. onion, chopped (about 1/2 c.) 1 med. green pepper, chopped, about 1 c. WHITE SAUCE: 1/3 c. butter 1/3 c. all purpose flour 1 tsp. salt 1/8 tsp. ground nutmeg 3 c. milk Prepare white sauce: heat butter in one quart saucepan over low heat, until melted. Stir in flour, salt, and nutmeg. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; cover and keep warm. (If sauce thickens, beat in small amount of milk.) Rinse frozen spinach under running water (cold) to separate. Drain; pat dry with paper towels. Mix spinach, ricotta cheese, 1/4 cup Parmesan cheese, basil, oregano, and pepper. Arrange 4 noodles in ungreased 13 x 9 x 2 inch baking dish. Top with half of the cheese mixture, 1/2 cup Mozzarella cheese, and 4 noodles. Layer mushrooms, carrots, onions, and green pepper on noodles. Spread half of the white sauce over top; sprinkle with 1/2 cup of the Mozzarella cheese. Top with remaining noodles, cheese mixture, white sauce, and Mozzarella cheese; sprinkle with remaining 1/4 cup of Parmesan cheese. Cook lasagna uncovered at 350 degrees until hot and bubbly, 35-45 minutes. Let stand 10 minutes before cutting. | |
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recipe reviews #61269
Tinks599 (Arkansas) says:
Great recipe! I do not boil my noodles, I just make the sauce thinner and the sauce cooks the noodles. I also made this a double batch, assembled it once the items were cooled. This allowed me to refrigerate one for eating the following day, and to freeze the other to eat in the coming weeks. I added some chicken stock to my sauce (for both flavor and viscosity). For my family's preferences, I also added fresh sliced Zucchini and shredded chicken. This was the best 'base' for a white sauce veggie lasagna I have found. I think it is great to make for the 'now' and to make as a make ahead meal. Wonderful! I have bookmarked!
#82492
Teri (Texas) says:
I made this recipe for Halloween night and it was a big hit! I prepared it the night before, put it in the fridge overnight then cooked it the next day and it tasted great. The sauce is creamy and tastes a little like Alfredo sauce. The only thing I would change is to add some fresh herbs, maybe some garlic too. I thought the carrots would still be crunchy since you don't cook them beforehand, but I diced them into really small pieces so they were good. I also did not add the green pepper since I am not a big fan. Great and easy!
#112894
Bridget (Texas) says:
I was looking for some meatless recipes for family dinners and found this great recipe. My young kids love it and beg me to make it. It is a great way for us moms to introduce spinach to our kids. As a double bonus, if you add green chilies to the white sauce it makes a great enchilada sauce.
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