Cheesy Vegetable Lasagna Recipe

Cheesy Vegetable Lasagna Recipe

12 dry pieces of lasagna noodles
1/2 cup of all-purpose flour
1 (10-oz.) pkg. frozen & thawed out spinach
2 1/2 cups of Mozzarella cheese, shredded & halved
3/4 cup of Parmesan cheese, halved
2 heads chopped fresh broccoli
2 tbsps. olive oil
3 cloves minced garlic
2 carrots, sliced thinly
2 small sliced zucchini
1 large chopped onion
2 chopped green bell peppers
3 cups of milk
1/2 tsp. of salt
1 (8-oz) container of small curd cottage cheese
1/2 tsp. of pepper
24 ozs. ricotta

Oven should be preheated to around 375′ F. Get a pan that measures 9×13-inch and make sure to lightly oil it up then set it aside.

Inside a big pot that has salted boiling water, cook the noodles for about 8-10 mins. or just until they are firm but not overcooked and drain off the water.

Inside a big cast-iron skillet on medium flame, heat the olive oil then add in garlic, chopped peppers, broccoli, zucchini, onions and carrots then saute for about 7 mins. and set it aside.

Inside a medium-sized saucepan, add in flour then slowly pour milk in all the while whisking until they are blended together well.

Bring this to a boil on medium flame and continue to cook it for another 5 mins or just until it thickens all the while stirring it constantly.

To the boiling milk and flour mixture, add in half a cup parmesan, pepper and salt then cook it for a minute more still stirring. Take it out of the heat and add in thawed out spinach. Set aside half a cup of this spinach mix for use later.

In another bowl, mix ricotta and cottage cheeses and be sure to mix them well. Onto bottom of pan that was prepared earlier, spread out half a cup of the spinach mix and about two cups of mozzarella & 1/4 cup of parmesan.

Bake inside the oven until the top is browned lightly for about 35 mins. Cool the baked pasta for 10 mins. before you serve them up.

Serves 12