Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner.
2 cups chopped onion
4 garlic cloves, minced
2 teaspoons olive oil, divided
2 cups chopped zucchini (about 8 ounces)
2 cups chopped yellow squash (about 8 ounces)
2 cups thinly sliced carrot (about 8 ounces)
2 cups chopped broccoli (about 6 ounces)
1 teaspoon salt, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
3 1/2 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and drained
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.
Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.
Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.
Place flour in a medium saucepan. Gradually add 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 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.
Combine cottage cheese and 1 1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.
This was so good! Flavor was simple, kind of reminded me of eating a very rich pot pie; very filling and comfort like meal. I did have to add pre-cooked chopped chicken (about 2 cups) for the man;-/. I also used chopped frozen mustard greens instead of spinach b/c I already had it in the freezer; worked just fine. I took the advice of other reviewers and almost doubled the sauce (it was just enough). I used oven ready dry pasta noodles and only needed 6 of them. Yes, as others stated, a little time consuming, wouldn't make on a week night, but a definite weekend repeat;-).
Used whole wheat pasta and didn't cook them 1st. Instead of the cream sauce, I used a jar marinara sauce, 1/2 jar water, 2 cups of broth, and 28 oz can of Italian tomatoes...didn't use quite all of it, but made sure the noodles had enough to soak up. Used ricotta instead of cottage cheese and topped with fresh mozzarella.
Although it was a bit labor intensive to make, I love cooking and didn't mind taking the time to prepare everything. I forgot to add the nutmeg and didn't find the lasagna bland as others mentioned. This could also be because I added shredded, grilled chicken breast. I also used the no boil lasagna noodles but found in places, there wasn't enough of the flour/milk/spinach mixture. Next time I will probably make a bit more to ensure there is enough to cover the noodles. I would definitely make this again.
I made this before with lasagna noodles and it was pretty good, but I made it again tonight with phyllo dough and it was awesome! Even my husband, who usually gives the "it's good," said it was delicious!
Warning - this recipe takes A TON of time to prepare and make if you're not using pre-cut, already prepared ingredients. The taste was good, but not that exciting. I'll repeat the advice to bump up the spice quantities. As for the cottage cheese addition - it was good and different but a little odd visually.
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