Vegetarian Lasagna

Mitch and I decided to be vegetarian tonight and make this vegetarian lasagna. We were worried at first because when we were layering the ingredients it didn't seem like there was enough of anything! But it worked out perfectly and was delicious. Kalvin even loved it, the self proclaimed "meat man".

Veggie Lasagna

There are three parts: (1) Filling, (2) Ricotta Cheese mixture and (3) White Sauce.
Whole wheat Lasagna noodles

(1)    Veggie Filling
1 T olive oil
1-2 T minced onion
1 medium green/red/orange/yellow pepper, diced
1 C shredded carrot
1 medium zucchini, halved lengthwise and sliced
5-6 garlic cloves
1/2 bag (80z) broccoli cuts, thawed
1 bag frozen spinach, thawed, (or in our case, we used Green Giant Frozen Spinach and heated it before adding it to the mix) or fresh
1/4-1/8 tsp. nutmeg
salt and pepper to taste

(2) Ricotta Mixture
15oz  fat free cottage cheese
1 egg
1/4 C Parmesan cheese, grated

(3) White Sauce
2 T butter
3 T flour
1 C milk
1/2 C chicken broth
2 oz light cream cheese
1/4 C Parmesan cheese
salt and pepper, to taste


Topping: grated mozzarella, parmesan or cheddar cheeses!

(1)Veggie Filling
In a large pan, saute onion, garlic, green pepper and carrots in oil for 5 minutes. Add zucchini and  cook an additional 5 minutes. Add broccoli and spinach and cook until tender. Add nutmeg, salt and pepper, to taste and allow veggies to steam over low heat, covered, while you prepare the other parts.

(2) Ricotta Mixture
Combine cottage cheese with 1 egg (lightly beaten), and 1/4 C Parmesan cheese, and set aside.

(3) White Sauce
Melt butter in a saucepan over medium heat. Meanwhile, combine 1 C of milk with 3 T of flour and whisk well until flour is mixed in. Add to the melted butter and add chicken broth; cook and stir until the mix thickens. When thick, add cream cheese, Parmesean, salt and pepper and 1 tsp oregano and stir until cheeses are melted.

To assemble:
13x9 pan. Lightly grease

Layer -- 1/4 C white sauce, 3 unbaked lasagna noodles, 1/3 of the ricotta cheese mixture, 1/3 of the veggie mixture, 1/3 of the white sauce, and 3 more noodles. Repeat layers 2 more times, starting with ricotta mixture. End with white sauce on top. Top with grated cheeses.

Cover (be green cover with a cookie sheet) and bake for 45 minutes at 350 degrees. Uncover lasagna and bake until cheese is browned, for an additional 15 minutes. Allow to sit and "set" for 10-15 minutes before serving.

The special white sauce

Broccoli, carrots, zucchini, garlic, onion, and spinach

Cottage cheese instead of ricotta.

Layering

YUM!!