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

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


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.

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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