Vegetable Lasagna

I have always loved Stouffers's Vegetable Lasagna. I have tried other brands when I didn't find this, but nothing compares to this. Sadly, I don't find it in the grocery store whenever I look for it. So I had to find a recipe to make it and I found one sometime back. It has been lying on my Kitchen shelf for some days now. I finally gave it a try yesterday. It turned out very well. I did make a few changes to it based on my taste buds.

Preparation Time: 30 min
Cooking Time: 40-45 min
Serves: 6-8

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Ingredients: about 5 cups White Sauce      3 tblsp Butter      1 cup All purpose flour      6 cups milk 1/2 tsp Garlic powder 8 lasagna noodles, cooked 8 oz Cottage Cheese 16 oz Ricotta cheese 1 cup mozarella cheese 1 cup Parmesan Cheese 1 small bag frozen chopped spinach, thawed 1 Green pepper, chopped 1 Red pepper, chopped 2 Broccoli heads, chopped 2 carrots, sliced in circles 1 large Onion, chopped 2 tblsp minced Garlic 1/2 cup bread crumbs salt and pepper to taste 1 tsp basil 1 tsp oregano 1/2 tsp crushed red pepper 1 tsp Olive Oil

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Method:

1. Preheat oven to 375 F.
2. Prepare white sauce. Towards the end, add spinach, garlic powder, salt and pepper. Mix and keep aside.
3. Stir fry the vegetables in a little oil. Add parmesan cheese, basil, oregano, crushed red pepper, salt and pepper. Keep aside.
4. Mix cottage and Ricotta cheeses in a bowl. Keep aside.
5. Spread 1 1/2 cup white sauce mixture in a 9 X 13 baking pan.
6. Layer noodles, ricotta mixture, veggies, 1 1/2 cup white sauce mixture and mozzarella cheese, ending with noodles.
7. Top with left over white sauce mixture.
8. Spread bread crumbs on top.
9. Bake uncovered for about 40-45 min till the top starts to brown a little. Cool for about 10 min before serving.

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Tips Try various veggies like zucchini, asparagus, mushrooms based on your taste buds. Increase or decrease spices based on taste. Increase or decrease cheese based on choice.

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