Vegetable Lasagna
Description
This Italian main features Olive oil, Shallots, Spinach, frozen, Broccoli floweretts. It delivers rich, cheesy flavor, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Directions
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Make the cheese sauce first. In a skillet, melt the butter over low heat.
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Turn heat up to high and add flour, blending into a smooth paste.
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Add salt, nutmeg, and white pepper, blending well.
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Add milk and parmesan, stirring to blend until the cheese melts smoothly.
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Remove from heat and set aside.
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For the cheese filling, in a bowl mix the ricotta, beaten eggs, grated mozzarella cheese, and dried parsley. Mix well.
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For the vegetables, in a skillet over high heat, add some olive oil and sauté the chopped shallots for a few minutes.
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Reduce heat to medium and add the chopped vegetables, except the tomato, stirring occasionally. Cook uncovered for about 10 minutes.
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Cook the lasagna noodles per package directions, rinse, and set aside to cool.
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Grease a deep casserole dish.
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Put a little of the cheese sauce on the bottom, then layer in three or four noodles.
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Add a layer of cheese sauce, then cheese filling, then vegetables.
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Top with a few slices of raw tomato.
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Repeat layers three times. You can leave off the top layer of tomato if you want a browner cheese top.
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Bake in a 350-degree oven for about 35 minutes.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 406kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 14.5g73%
- Cholesterol 110mg37%
- Sodium 1687mg71%
- Total Carbohydrate 19g7%
- Dietary Fiber 2.5g10%
- Sugars 4g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
