Vegetarian Lasagna
- Ready In:
- 1hr 35mins
- Ingredients:
- 21
- Serves:
-
12-15
ingredients
-
NOODLES
- 12 lasagna noodles
-
VEGETABLE MIXTURE
- 3 cups frozen spinach, thawed and spun dry in a lettuce dryer
- 2 cups carrots, shredded
- 14 1⁄2 ounces diced tomatoes, drained
- 1 medium red bell pepper, cut into very thin strips
- 1 medium green bell pepper, cut into very thin strips
- 6 ounces prepared pesto sauce (3/4 c)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper, ground
-
CHEESE MIXTURE
- 16 ounces cottage cheese
- 1⁄2 cup parmesan cheese, grated
- 1⁄4 cup fresh Italian parsley, chopped
- 1 large egg, beaten with a fork
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper, ground
-
WHITE SAUCE
- 1 garlic clove, finely chopped
- 3 tablespoons butter or 3 tablespoons margarine
- 3 tablespoons all-purpose flour
- 2 cups milk
- 3 cups mozzarella cheese, shredded
directions
- Cook noodles 4 at a time in a large pot of boiling, salted water, for 6 minutes. Gently stir noodles frequently to prevent sticking. Gently remove noodles from pot to prevent tearing, and rinse with cold water. (A time-saving alternative is to use pre-cooked or no-boil noodles.).
- In a large bowl, mix vegetable mixture ingredients.
- In a medium bowl, mix cheese mixture ingredients.
- Heat oven to 350°F.
- Melt butter in 2-quart saucepan over medium heat. Add garlic, cook until garlic becomes golden, stirring frequently. Add flour 1 tablespoon at a time, whisk until blended, cook until smooth and bubbly. Continue whisking and gradually add milk. Heat to boiling, whisking constantly. Boil and whisk 1 minute. Remove from heat.
- Layer ingredients in ungreased rectangular pan (13 in X 9 in X 2 in) in the following sequence.
- 3 noodles.
- Half of the cheese mixture.
- 3 noodles.
- Half of the vegetable mixture.
- Half of the mozzarella.
- 3 noodles.
- Remaining cheese mixture.
- 3 noodles.
- Remaining vegetable mixture.
- All of the white sauce.
- Remaining mozzarella.
- Place pan on a cookie sheet (to protect oven from boil over) and bake uncovered 35 to 40 minutes, or until hot in center and bubbling. Let stand for 10 minutes before cutting.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I am a vegan.