Ingredients Jump to Instructions ↓

  1. 12 lasagna noodles

  2. 2 tablespoons olive oil

  3. 2 heads fresh broccoli, chopped

  4. 2 carrots, thinly sliced

  5. 1 large onion, chopped

  6. 2 green bell peppers, chopped

  7. 2 small zucchini, sliced

  8. 3 cloves garlic, minced

  9. 1/2 cup all-purpose flour

  10. 3 cups milk

  11. 3/4 cup Parmesan cheese, divided

  12. 1/2 teaspoon salt

  13. 1/2 teaspoon pepper

  14. 1 (10 ounce) package frozen chopped spinach, thawed

  15. 1 (8 ounce) container small curd cottage cheese

  16. 24 ounces ricotta cheese

  17. 2 1/2 cups shredded mozzarella cheese, divided

Instructions Jump to Ingredients ↑

  1. 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. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.


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