Cheesy Vegetable Lasagna

12 lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
1/2 cup all-purpose flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided

Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.
Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
hjemmeside - webside Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

------------------------

Low Fat Vegetable Lasagna Recipe

9 lasagna strips
4 C. mixed fresh vegetable (cauliflower florets, thinly sliced carrots, small strips green pepper, etc.)
1/4 pkg. Knorr's leek soup (dry)
1 (18 oz.) jar (or homemade) meatless spaghetti sauce
12 oz. low-fat, part skim milk Ricotta cheese

Preheat oven to 400° F. Boil lasagna strips less than full cooking time on package.

Mix vegetables with soup. In 9 x 13-inch glass baking dish, spread small amount of sauce. Put 3 strips of lasagna noodles on top. Spread 1/3 of the cheese on the lasagna and pour 1/2 of the vegetables on top. Pour more sauce on top of the vegetables. Repeat lasagna, Ricotta, vegetables and sauce. End with lasagna. Pour rest of sauce and cheese on top. Marble with rubber spatula.

Bake for 1 1/2 hours or until top browns.
Can be made ahead, covered with foil and left in warm oven for several hours before serving.

-------------------------

Crusty Vegetable Lasagne Recipe

4 plum tomatoes, halved lengthways
olive oil, for brushing and drizzling
1 small aubergine
1 large courgette
4 tablespoons double cream
1 clove garlic, crushed
1 lemon, grated rind of
5 1/2 ounces ricotta
6 fresh sheets lasagne
5 1/2 ounces ball mozzarella, drained
1 handful fresh basil leaves
2 tablespoons freshly grated parmesan
salt and pepper

Preheat the oven to 425 F. Put the tomatoes in a small roasting tin, drizzle over a little olive oil and season. Cover with foil and roast in the top of the oven for 8-10 minutes.
Meanwhile, cut the aubergine and courgette lengthways into 1cm thick slices and brush with oil and season. Cook in a griddle pan or large frying pan for 2-3 minutes on each side until tender and golden brown.
In a small pan, gently heat the cream, then stir in the garlic and lemon rind and simmer for 2-3 minutes. Stir in the ricotta, heat gently and season to taste.
Put the lasagne sheets in a large bowl, pour over boiling water to cover, and leave for 5 minutes.
Cut the mozzarella into 12 thin slices. Place one on each tomato half, then return to the oven, uncovered, for 3-4 minutes, until the cheese is bubbling and golden.
Preheat the grill to high. Drain the lasagne and lay one sheet in the centre of two heatproof plates. Arrange some aubergine, courgette and tomatoes on top, spoon over the ricotta sauce, tear over some basil leaves and sprinkle with Parmesan. Repeat to make another layer, and finish with a sheet of lasagne. Top each with two slices of mozzarella and some Parmesan, then grill for 1-2 minutes until bubbling and browned.

------------------------------

Vegetable Lasagna Recipe
Site: www.vegetable-recipes-by-cooking-method.com/vegetable-lasagna-recipe.html

Vegetable Lasagna Recipe
Site: www.healthdiaries.com/eatthis/vegetable-lasagna-recipe.html

Vegetable Lasagna
Site: kidshealth.org/kid/recipes/vegetarian/v_vegetable_lasagna.htm

vegetable-lasagna recipe from FatFree
Site: www.fatfree.com/recipes/lasagna/vegetable-lasagna
Hjemmeside Webside