Vegetarian Lasagna

Name: Vegetarian Lasagna
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 12-15 serving(s)
Ingredients: 12 lasagna noodles; 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; 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; 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

Submitted by Paris Valentine

"I substitute the dairy products with as many soy-based products as I can find in my grocery store, and it turns out great!"

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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.