Eat till it hurts

Veggie Lasagna With Parmesan Sauce

It was 32 degrees today… you’re probably thinking.. geez that’s cold, but here in Wyoming that’s actually a pretty warm day! Especially when the sun is shining! We’re 7200ft elevation so it always feels warmer than what it is.

The warm weather had me thinking of fresh garden veggies and my veggie lasagna. Imagine this lasagna made with fresh vegetables just picked from the garden! The Parmesan sauce makes it too!

Let’s get started!

Ingredients

  • 2 cups chopped onion
  • 2 Tbsp butter (for veggies)
  • 2 cups chopped zucchini
  • 2 cups chopped yellow squash
  • 1 stick of butter
  • 1/2 tsp each pepper and garlic salt (for veggies)
  • 1/2 cup all purpose flour
  •  cups 1% low fat milk
  • 1/2 cup freshly grated Parmesan cheese
  • Salt & pepper to taste
  • One 10-ounce package frozen spinach, thawed and drained well
  •  cups ricotta
  •  cups cottage cheese
  • 1 egg
  • 1 cup shredded Italian cheese
  • 9 pre-cooked lasagna noodles,divided
  • 1/2 cup freshly grated Parmesan cheese

Directions

  1. Preheat the oven to 375°F. Spray a 13×9-inch baking dish with nonstick spray. start a lot of boiling noodles and cook your lasagna noodles as directed.
  2. In a large pan place the 2 Tbsp butter and let melt. Add in the veggies, garlic salt and pepper and sauté for 10 minutes. Transfer to a bowl.
  3. Add the stick of butter to the pan and melt. Sprinkle the flour in and whisk till incorporated. Gradually add the milk, stirring with a whisk until blended. Cook on low until thick, stirring constantly. Remove from heat. Add the Parmesan, salt, pepper & stir until smooth. Stir in the spinach. *** if the sauce is continuing to get thick, add a splash of milk. You want it like the consistency of Alfredo.
  4. Combine the cottage cheese, ricotta, egg and Italian cheese. 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 ricotta mixture, then half of vegetable mixture, and about 1 1/4 cup of the sauce mixture. Repeat layers, ending with noodles. Spread the remaining sauce mixture on top of the noodles; sprinkle with 1/2 cup Parmesan and Italian cheese.
  5. Cover and bake for 25 minutes. Uncover and broil until the cheese is bubbly and beginning to brown.
  6. Serve with crusty bread!

Eat Till It Hurts Friends!

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