Recipe of the Week: Cheesy Vegetable Lasagna

I found this Cheesy Vegetable Lasagna at AllRecipes.com 3 years ago - and have made it about every other month since then.  It's a great, healthy recipe that you can make on Sunday and eat throughout the week. I do cheat, and use ready-to-bake lasagna noodles. And, to make it more healthy, I try to use as much skim/fat free dairy products as possible. The beauty of this recipe is that you can add/subtract anything you want. Don't like broccoli? Don't put it in. Love red bell peppers? Dice them up! I get creative and do something different every time I make it.

Ingredients:

• 12 lasagna noodles
• 2 tablespoons olive oil
• 2 heads fresh broccoli, chopped
• 2 carrots, thinly sliced
• 1 large onion, chopped
• 2 green bell peppers, chopped
• 2 small zucchini, sliced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 3 cups milk
• 3/4 cup Parmesan cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (8 ounce) container small curd cottage cheese
• 24 ounces ricotta cheese
• 2 1/2 cups shredded mozzarella cheese, divided

Directions

• 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. --- I cheat and use ready-for-the-oven noodles.
• 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.

I use my Wok. It's big enough for all the veggies.

I season the veggies with these 3... my favorite seasonings!

• 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.

Make sure to thaw the spinach! I forget every time &
then have to microwave it.

• 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.

Have all the components ready to go - veggie mix, spinach mix,
cheese mix, ready-to-bake noodles and cheese to spread on top.
Layering is my favorite part ♥

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

Eat and enjoy!