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GARDEN VEGETABLE LASAGNA For more recipe – Follow us –> INGREDIENTS THE VEG…

GARDEN VEGETABLE LASAGNA

For more recipe – Follow us –> @healthy.cookingrecipes

INGREDIENTS

THE VEGGIES:
2 cups chopped onion
4 medium garlic cloves, minced
2 teaspoons olive oil, divided
2 cups chopped zucchini
2 cups chopped yellow squash
2 cups thinly sliced carrot
2 cups chopped broccoli
1/2 teaspoon salt
THE SAUCE:
1/2 cup all purpose flour
3½ cups 1% low fat milk
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
dash of nutmeg
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
THE REST:
1½ cups 1% low fat cottage cheese
2 cups shredded part-skim mozzarella cheese, divided
9 pre-cooked lasagna noodles, divided
1/2 cup freshly grated Parmesan cheese ———————- INSTRUCTIONS

Preheat the oven to 375°F. Spray a 13×9-inch baking dish with nonstick spray.

PREPARE THE VEGGIES:

Heat a large Dutch oven over medium-high heat. Coat the pan with cooking spray. Add the onion to the pan; sauté 4 minutes or until lightly browned. Add the garlic; sauté 1 minute. Spoon the onion mixture into a large bowl.

Heat 1 teaspoon of the oil in a pan over medium-high heat. Add the zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to the onion mixture.

Heat the remaining 1 teaspoon of oil in a pan over medium-high heat. Add the sliced carrot; sauté 4 minutes or until tender. Add the chopped broccoli; sauté 4 minutes or until crisp-tender. Add to the onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.

PREPARE THE SAUCE:
Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add the Parmesan, salt, pepper, and nutmeg; stir until smooth. Stir in the spinach.

ASSEMBLE THE LASAGNA:

Combine the cottage cheese and 1 1/2 cups mozzarella; stir well. Spread 1/2 cup of the sauce mixture in the bottom of the prepared baking dish. Arrange 3 noodles over the sauce mixture in the dish; top with half of the cottage cheese mixture, then half of vegetable mixture, and about 1 cup of the sauce mixture. Repeat

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