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I love this Lasagne! The prep work requires precooking all your veggies before assembly of the lasagne but its totally worth the finished product and it reduces the baking time a little. Serve with cheesy garlic bread and or a garden salad. Its great for potlucks and its a nice veggie dish option for parties and family get togethers. As with any Lasagne you really need to give it time to cool and set. Let it stand for at least 20-30 mins.
Ingredientes
- 2 Lg Onions chopped
- 4 cloves of garlic minced
- olive oil for sauteing
- 4 small or 2 lg zucchini chopped
- 2 med to lg yellow squash chopped
- 1 1/2 cups shredded carrots
- 2 1/2 cups chopped broccoli florets
- salt, pepper and garlic powder to season veggies as cooking
- 1 1/2 tsp salt
- 1 tsp pepper
- 1/2 cup flour
- 3 3/4 cups milk
- 1 cup parmesan cheese
- dash of nutmeg
- 10oz frozen chopped spinach, thawed and squeezed
- 1 24oz tub of low low fat cottage cheese
- 2 cups (8oz) shredded mozzarella cheese, divided
- 1/4 cup parmesan cheese
- 9 precooked lasagne noodles (no bake dont work well in this recipe)
- greased 13x9 deep dish lasagne pan (i use disposable pan for easy clean up)
- Lg bowl for cooked veggies
Direcciones
- Have your lasagne noodles cooked and ready.
- Preheat oven to 375, when you start to assemble lasagne.
- as you saute the veggie season lightly with salt and pepper each veggie. adding garlic powder to the zucchini mix
- Heat onion in olive oil till softened and tender approx 5-6 mins salt and pepper, and then add garlic cook 1 min longer remove to lg bowl
- Add olive oil to pan if needed and add zucchini and squash cook for 4-5 mins and add the carrot cook till softened another 4-5 adding salt pepper and garlic powder. once soft remove to the lg bowl.
- Add olive oil in needed and saute broccoli till tender crisp. remove to the veggie bowl. mix the veggies well and set aside.
- In lg pot add milk, flour, 1 1/2 tsp salt, 1 tsp pepper whisk to combine. Bring to a boil whisking constantly to avoid lumps. Once it boils cook 2 mins at boil, whisking.
- Turn off heat add 1 cup of parmesan and dash of nutmeg, whisk in. Taste and adjust if needed more parm or salt etc.
- Then stir in spinach till well combined.
- In med bowl combine the tub of cottage cheese and 1 1/2 cups of mozzarella cheese. stir well.
- Assembly:
- In the greased deep dish pan cover the bottom with your spinach sauce and lay 3 noodles down, top with noodles w half of the cottage cheese mixture spreading evenly. then top the cheese with half of the veggie mixture spreading evenly then place scant cup of spinach sauce over veggies spread it lightly.
- Repeat layer again - noodle, remaining cottage cheese, remaining veggies, scant cup of spinach sauce.
- Top with the last 3 noodles cover with the remaining spinach sauce, smooth it out and sprinkle with 1/4 cup parmesan and remaining 1/2 cup of mozzarella.
- Cover with foil bake for 20 mins, uncover and bake another 20-30 mins till lightly bubbling.
- Cool for at least 20mins giving it time to set up.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 12 servings | |
| Calories 252 | |
| Calories from Fat 99 | 39% |
| Total Fat 11.12g | 14% |
| Saturated Fat 5.99g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 805mg | 34% |
| Potassium 531mg | 15% |
| Total Carbs 18.06g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 9.19g | 6% |
| Protein 20.88g | 33% |
