Q&A: I am looking for a recipe for vegetable or spinach lasagna?
Written by Guest on April 29th, 2011
Question by jenniferaboston: I am looking for a recipe for vegetable or spinach lasagna?
I keep finding recipes that use some kind of tomato sauce. I would like to find a recipe that uses a cream sauce.
Thank you.
Please dont suggest allrecipes.com. The recipes I found there all use tomato sauce.
Best answer:
Answer by redunicorn@sbcglobal.net
“A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna.”
Original recipe yield: 12 servings.
Prep Time:
35 Minutes
Cook Time:
35 Minutes
Ready In:
1 Hour 10 Minutes
Servings:
12 (change)
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.
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.
Add your own answer in the comments!
April 30th, 2011 at 12:11 am
For great recipies I use http://www.cooks.com There i can see the list of ingredients before I click to the recipies main page.
April 30th, 2011 at 12:41 am
Thins recipe is to die for. It is actually Vegetable Lasagna and I feel that it is a definite keeper. 6 dried lasagna noodles VEGETABLES: 9oz. pkg frozen artichoke hearts, 8oz. sliced fresh mushrooms, 5oz. shredded carrots, 1 tbsp. butter. SAUCE: 1 1/2 oz. sliced scallions, 2 cloves garlic, minced, 1 tbsp butter, 1oz. all-purpose flour, 8 fl. oz. light cream, 6 fl. oz. chicken stock. FILLING: 10 oz. frozen chopped spinach, thawed and drained, 8oz. cream-style cottage cheese, drained TOPPING: 1oz. grated Parmesan cheese.
Prep time: 40 min
Bake time: 40-45 min.
Serves 8 as main course.
April 30th, 2011 at 1:03 am
INGREDIENTS:
3 tablespoons butter or margarine
2 tablespoons flour
1/4 teaspoon ground red pepper
1/4 teaspoon salt
2 cups milk
1/2 cup (2 oz.) POLLY-O All Natural Grated Parmesan Cheese
3 cups chopped broccoli
1 cup shredded carrots
1 red pepper, chopped
1/2 cup chopped onion
3 cloves garlic, minced
2 tablespoons olive oil
2 cups POLLY-O All Natural Whole Milk Ricotta Cheese
1/3 cup chopped fresh basil leaves
9 lasagna noodles
3 cups POLLY-O Pizza Shreds 4 Cheese Blend , divided
——————————————————————————–
DIRECTIONS:
Melt butter in saucepan on low heat. Stir in flour and seasonings. Cook 2 minutes or until bubbly. Gradually stir in milk until smooth. Stirring constantly, cook on medium heat until mixture boils and thickens. Reduce heat to low, simmer 3 to 5 minutes. Stir in cheese. Cook and stir broccoli, carrots, red pepper, onion and garlic in oil in large skillet on medium-high heat 4 to 5 minutes or until tender-crisp.
Mix ricotta cheese and basil.
Spoon 1/4 cup of the Parmesan cream sauce into 12×8-inch baking dish. Top with 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the pizza shreds and 1/3 of the remaining Parmesan cream sauce. Repeat layers. Top with remaining 3 noodles, remaining 1/3 of the Parmesan cream sauce and vegetable mixture and 1 cup pizza shreds. Sprinkle with parmesan cheese, if desired. Cover.
Bake at 375 degrees F for 55 minutes. Uncover. Bake an additional 5 minutes or until hot and bubbly.
April 30th, 2011 at 1:44 am
I’m looking for the same thing! BUT…I do not want a recipe was a gazillion ingredients!