How to Make Vegetable Lasagna

For a meal both vegetarian and non-vegetarian person would love, make a healthy and deliciously filling Vegetable Lasagna. This recipe takes approximately 30 to 40 minutes to prepare and 35 minutes to bake. Serves up to 12 people.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 8 oz. lasagna noodles (10 pieces)
• 15-20 oz. ricotta cheese
• 2 eggs (beaten)
• 2 cups cream-style cottage cheese
• 2 tsp. dried Italian seasoning (crushed)
• 2 cups fresh mushrooms (sliced)
• 1 cup onions (chopped)
• 4 cloves of garlic (minced)
• 2 tbsp. olive oil or half a stick of butter
• 2 tbsp. all-purpose flour
• 1 tsp. ground black pepper
• 1-1/4 cups whole milk
• 2 cups spinach (chopped)
• 2 cups broccoli (chopped)
• 1 cup shredded carrot
• 3/4 cup shredded parmesan cheese
• 2 cups mozzarella cheese
• 6 cups tomato or spaghetti sauce
• cooking pot (to oil the lasagna)
• mixing bowl
• skillet
• baking dish
• foil

1. Cook the lasagna noodles until soft. Follow the packaging directions for consistency. Drain and set aside.
2. In a mixing bowl combine the beaten eggs, ricotta cheese, cottage cheese, and Italian seasoning. Set aside.
3. Heat the skillet using medium heat. Add olive oil or half a stick of butter when ready. Cook mushrooms, onion, garlic until tender. Add pepper and flour; pour in milk all at once, and then stir until slightly thickened and bubbly. Remove from the heat.
4. Add spinach, broccoli, carrot and 1/2 cup of Parmesan cheese then stir.
5. Grease the baking dish with olive oil or butter. Put one layer of noodles making sure that the bottom is completely covered. Cut any excess to fit. Spread 1/3 of the tomato sauce or spaghetti, 1/3 of the cottage cheese mixture, and then 1/3 of the vegetable mixture. Sprinkle with 1/3 shredded mozzarella cheese. Repeat the layering two more times. Sprinkle the remaining parmesan cheese evenly on top.
6. Bake for 35 minutes, uncovered, in the oven at 350 degrees Farenheit. Take out from the oven and cover with foil to lessen the escaped heat. Let stand for 5-10 minutes before serving. Serve with bread sticks and red wine.

Tips & Warnings

• For quicker cooking substitute the dried lasagna with the no-boil lasagna.
• You can also make-ahead the filling and refrigerate overnight.