Trying to come up with something other than eggplant for this week's Meatless Monday, I decided to try a vegetable lasagna.
Keep vegetables on hand at all times by buying a bunch when you see them on sale, cutting them up, and freezing them. Or, buy frozen vegetables. For this recipe, I not only used a bag of frozen broccoli, cauliflower, and carrots, but I used frozen spinach and onions and some of the frozen bell peppers that I had bought when they were at a great price, cut them up, and froze them.
Switch the recipe up and use your favorite vegetables! This recipe would be great with zucchini or squash, or just broccoli alone.
- 4 lasagna noodle sheets (if you cannot find these, simply use 8 noodles that you have boiled first)
- Olive oil
- Salt & Pepper
- 1 bag of frozen cauliflower, broccoli, carrot mix, thawed
- 1 large onion, diced
- 2 bell peppers (use your favorite color, or a mixture of 2 or 3) cut in a large dice
- 3 T butter
- 1/2 cup all-purpose flour
- 3 cups milk
- Pinch of nutmeg
- 3/4 cup Parmesan cheese, grated
- 1 10-ounce package of frozen spinach, thawed and squeezed of excess water
- 24 oz. ricotta cheese
- 2 & 1/2 cups shredded mozzarella cheese
Preheat oven to 375 degrees. Grease a 9x13 baking dish.
Heat oil in a pan over medium heat. Add broccoli, carrots, cauliflower, onions and bell peppers. Season with salt & pepper and saute for 7-8 minutes. Set aside.
In a medium sauce pan, melt butter and add flour to create a roux. Stir until flour and butter are blended and whisk in milk. Whisk over medium-high heat until milk becomes very thick. Add spinach & 1/2 cup of Parmesan. Remove from heat and stir in nutmeg.
Season ricotta cheese with 1/2 tsp of salt and 1/4 tsp of pepper.
In bottom of prepared dish, spread 1/3 of spinach mixture. Top with 1 layer of lasagna noodles, all of the ricotta, all of the vegetables, another 1/3 of spinach mixture, and 2 cups of mozzarella cheese.
Add another layer of lasagna noodles, top with remaining spinach mixture, 1/2 cup of mozzarella cheese and top with remaining 1/4 cup of Parmesan.
Bake until golden brown on top, about 30-35 minutes. Cool for 5-10 minutes before serving.