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  • Vegetable Lasagna

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    Ingredients

    • 1 (10 ounce.) pkg. frzn minced spinach, thawed
    • 2 c. cottage cheese
    • 1/2 c. grated Parmesan
    • 1 teaspoon dry basil
    • 1/2 teaspoon oregano
    • 1/4 teaspoon pepper
    • 1 1/2 c. shredded Mozzarella
    • 12 lasagna noodles, cooked and liquid removed
    • 1 (8 ounce.) can mushrooms
    • 2 med. carrots, shredded
    • 1 med. onion, minced
    • 1 med. green pepper, minced
    • White Sauce
    • 1/3 c flour
    • 1 stick butter
    • 3 c milk
    • 1 tsp salt
    • pinch of nutmeg

    Directions

    1. For the white sauce:
    2. Heat butter over low heat in saucepan till melted.
    3. Stir in flour, salt, and nutmeg.
    4. Cook over low heat, stirring constantly, for about 1 minute.
    5. Whisk in milk.
    6. Bring to boil, stirring constantly. Boil 1 minute, cover and keep hot.
    7. For lasagna:
    8. Rinse spinach under cool water. Separate and drain, pat dry with paper towels.
    9. Mix spinach, cottage cheese, 1/4 c. Parmesan cheese, basil, oregano, and pepper.
    10. Arrange 4 noodles in ungreased 13 x 9 x 2 dish.
    11. Top with 1/2 of cheese mix, 1/2 of Mozzarella and 4 noodles.
    12. Layer mushrooms, carrots, onions and green peppers on noodles.
    13. Spread 1/2 of white sauce over top, sprinkle 1/2 c. mozzarella.
    14. Top with remaining noodles, cheese mix, white sauce, and Mozzarella.
    15. Sprinkle with remaining 1/4 c. Parmesan.
    16. Bake uncovered for 35 to 40 min at 350 degrees until warm and bubbly.

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