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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 15 |
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I substitute the dairy products with as many soy-based products as I can find in my grocery store, and it turns out great! Ingredients:
12 lasagna noodles |
3 cups frozen spinach, thawed and spun dry in a lettuce dryer |
2 cups carrots, shredded |
14 1/2 ounces diced tomatoes, drained |
1 medium red bell pepper, cut into very thin strips |
1 medium green bell pepper, cut into very thin strips |
6 ounces prepared pesto sauce (3/4 c) |
1/2 teaspoon salt |
1/2 teaspoon black pepper, ground |
16 ounces cottage cheese |
1/2 cup parmesan cheese, grated |
1/4 cup fresh italian parsley, chopped |
1 large egg, beaten with a fork |
1/4 teaspoon nutmeg |
1/2 teaspoon salt |
1/2 teaspoon black pepper, ground |
1 garlic clove, finely chopped |
3 tablespoons butter or 3 tablespoons margarine |
3 tablespoons all-purpose flour |
2 cups milk |
3 cups mozzarella cheese, shredded |
Directions:
1. Cook noodles 4 at a time in a large pot of boiling, salted water, for 6 minutes. Gently stir noodles frequently to prevent sticking. Gently remove noodles from pot to prevent tearing, and rinse with cold water. (A time-saving alternative is to use pre-cooked or no-boil noodles.).
2. In a large bowl, mix vegetable mixture ingredients.
3. In a medium bowl, mix cheese mixture ingredients.
4. Heat oven to 350°F.
5. Melt butter in 2-quart saucepan over medium heat. Add garlic, cook until garlic becomes golden, stirring frequently. Add flour 1 tablespoon at a time, whisk until blended, cook until smooth and bubbly. Continue whisking and gradually add milk. Heat to boiling, whisking constantly. Boil and whisk 1 minute. Remove from heat.
6. Layer ingredients in ungreased rectangular pan (13 in X 9 in X 2 in) in the following sequence.
7. 3 noodles.
8. Half of the cheese mixture.
9. 3 noodles.
10. Half of the vegetable mixture.
11. Half of the mozzarella.
12. 3 noodles.
13. Remaining cheese mixture.
14. 3 noodles.
15. Remaining vegetable mixture.
16. All of the white sauce.
17. Remaining mozzarella.
18. Place pan on a cookie sheet (to protect oven from boil over) and bake uncovered 35 to 40 minutes, or until hot in center and bubbling. Let stand for 10 minutes before cutting.
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