Adam's been asking for a while for a white veggie lasagna... and earlier this week I stumbled upon
this recipe from Kate @ Cooking During Stolen Moments. It looks delicious and I loved how many veggies the recipe used. So, we tried it, and tweaked it for our liking -- and loved it!
White Veggie Lasagna - Modified from
KateThere are three parts: (1) Filling, (2) Ricotta Cheese mixture and (3) White Sauce.
(1) Veggie Filling1 T olive oil1-2 T minced onion1 medium green pepper, diced2 celery stalks, diced8 oz fresh mushrooms, sliced1 medium zucchini, halved lengthwise and sliced5-6 garlic cloves1/2 bag (80z) broccoli cuts, thawed1 bag frozen spinach, thawed, (or in our case, we used Green Giant Frozen Spinach and heated it before adding it to the mix)1/4-1/8 tsp. nutmegsalt and pepper to taste
(2) Ricotta Mixture15oz Ricotta Cheese1 egg1/4 C Parmesan cheese, grated
(3) White Sauce2 T butter3 T flour1 C milk1/2 C chicken broth2 oz light cream cheese1/4 C Parmesan cheesesalt and pepper, to tasteTopping: grated mozzarella, parm or cheddar cheeses!
(1)Veggie FillingIn a large pan, saute onion, green pepper and celery in oil for 5 minutes. Add mushrooms, zucchini and garlic cloves and cook an additional 5 minutes. Add broccoli and spinach and cook until tender. Add nutmeg, salt and pepper, to taste and allow veggies to steam over low heat, covered, while you prepare the other parts.
(2) Ricotta MixtureCombine Ricotta cheese with 1 egg (lightly beaten), and 1/4 C Parmesan cheese, and set aside.
(3) White SauceMelt butter in a saucepan over medium heat. Meanwhile, combine 1 C of milk with 3 T of flour and whisk well until flour is mixed in. Add to the melted butter and add chicken broth; cook and stir until the mix thickens. When thick, add cream cheese, Parmesean, salt and pepper and stir until cheeses are melted.To assemble:Layer -- 1/4 C white sauce, 3 unbaked lasagna noodles, 1/3 of the ricotta cheese mixture, 1/3 of the veggie mixture, 1/3 of the white sauce, and 3 more noodles. Repeat layers 2 more times, starting with ricotta mixture. End with white sauce on top. Top with grated cheeses.
Cover and bake for 45 minutes at 350 degrees. Uncover lasagna and bake until cheese is browned, for an additional 15 minutes. Allow to sit and "set" for 10-15 minutes before serving.
*It's excellent with
Tomato Basil Bread.
