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You can’t go wrong with vegetable lasagna. Throw whatever veggies you have on hand, toss it together and you are set.
Preheat oven to 375ºF. Grease a 13×9 glass baking dish.
In a large skillet over medium heat, saute the veggies and garlic in the vegetable oil until crisp and tender. Remove and set aside.
In a heavy sauce pan, whisk together the milk and flour until smooth. Bring to a boil. Cook and stir 2 minutes, or until thickened. Reduce heat, add half of the Parmesan cheese and salt and pepper. Cook 1 minute. Remove from heat, and stir in the spinach. Reserve 1 cup of this mixture, and set aside.
In a bowl, combine the cottage, mozzarella and Swiss cheeses. Spread 1/2 cup spinach mixture on the bottom of the greased pan. Layer with 4 noodles. On top of the noodles, add 1/2 of the cheese mixture. Top with 1/2 the veggie mix. Top with 3/4 cup spinach mix. Repeat.
Then, top off with noodles and reserved spinach mixture and remaining Parmesan cheese.
Bake at 375ºF for 35 minutes, covered with foil. Remove foil, and bake another 15 minutes, or until bubbly.
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hschultz on 4.12.2011
Nancy, I cooked them first. But Im sure if you add a tad more liquid, oven ready noodles would work just fine.
Sweetpea Nancy on 4.12.2011
Just a question, do you use no cook lasagna noodles or do you cook them first?
Sweetpea Nancy on 4.12.2011
Looks delicious! Cant wait to try it very soon! Thanks for sharing the recipe.