VEGETABLE ALFREDO LASAGNA

VEGETABLE ALFREDO LASAGNA image

Yield 12 servings

Number Of Ingredients 21

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12-20 lasagna noodles (depending on how many layers/whether using no-bake, no-bake noodles need more to cover)
4 Tbsp. olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 lg onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 small zucchini, thinly sliced
1 carton baby portobella mushrooms, thinly sliced
3 cloves garlic, minced
3/4 C. all-purpose flour
4 1/2 C. milk
3/4 C. parmesan cheese, divided
1/2 C. romano cheese, divided
3/4 tsp. salt
3/4 tsp. pepper
3 C. fresh spinach, chopped
1 (8oz) container small curd cottage cheese
24 oz ricotta cheese
2 1/2 C. shredded mozzarella cheese, divided
3-4 pints marinara sauce

Steps:

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish. 2. Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. (I use no bake noodles to save time) 3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini, mushrooms and garlic. Sauté for 7 minutes or until tender; set aside. 4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup parmesan cheese, 1/4 cup romano cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1 cup spinach mixture. 5. In a small bowl combine cottage and ricotta cheeses; stir well. 6. Spread about 3/4 cup of spinach mixture in the bottom of the prepared pan (enough to evenly cover bottom). Layer noodles, ricotta mixture and marinara, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with marinara, reserved spinach mixture, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, and 1/4 cup romano cheese. 7. Bake in preheated oven for 45-60 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.