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Vegetable Lasagna with White Sauce Recipe

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This recipe for Vegetable Lasagna with White Sauce is from From One Kitchen to Another Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small zucchini, diced
1/2 bunch broccoli, coarsely chopped
1 bunch spinach leaves, firmly packed and chopped
2 tbsp. butter
1/2 tsp. dried oregano
1/2 tsp. salt, divided
15 oz. ricotta cheese
2 eggs
12 lasagna noodles
3 tbsp. butter
1/4 c. flour
2 1/2 c. milk
1/4 c. parmesan cheese
1 c. mozzarella cheese
Directions:
Directions:
Melt 2 tbsp. butter in a large skillet. Cook zucchini, broccoli, oregano and 1/4 tsp. salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add spinach and toss until wilted. Remove from skillet. In medium, mix ricotta and eggs, set aside. Prepare lasagna noodles according to directions. Meanwhile, preheat oven to 350ºF. Melt 3 tbsp. butter in sauce pan over medium heat. Stir in flour and 1/4 tsp. salt until smooth. Gradually add in milk, stirring constantly until the sauce comes to a boil and thickens. Remove from heat; stir in parmesan cheese. In 9x13 baking dish, layer half the prepared noodles, half the ricotta mixture, half the vegetable mixture and half the mozzarella. Top with half the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top. Bake 40-45 minutes until hot and bubbly. Let lasagna stand for 10 minutes for easier serving.

 

 

 

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