Vegetable Lasagna with White Sauce
Time: 1 hour, 30 minutes
Serves: 8
Ingredients:
- 2 large carrots
- 1 large zucchini
- 1 large onion
- 1 red pepper
- 1 yellow pepper
- 2 garlic cloves - minced
- 1 stick (8oz) unsalted butter
- 1 (9oz) bag of Simple Beginnings Sauté Blend
- Salt and pepper to taste
- 1 (15oz) container part skim ricotta cheese
- 2 large eggs
- 1 lb package lasagna noodles
- 1/4 cup flour
- 1/2 teaspoon salt
- 2 1/2 cups whole milk
- 1 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
Directions:
- Chop carrots into small dice. Chop zucchini, onion and peppers into one inch pieces.
- In a large sauté pan, melt 4oz (1/2 stick) butter and add chopped vegetables and garlic. Cook for approximately 5 minutes until soft. Add the cooking greens, stir to combine and continue cooking a few minutes longer until greens are wilted. Set aside.
- In a bowl, mix ricotta and eggs.
- Prepare lasagna noodles according to package directions and drain.
- Preheat oven to 350 degrees F.
- In a medium saucepan, melt the remaining 4oz of butter. Add the flour and salt and stir into butter until smooth. Gradually add in milk, stirring constantly until sauce comes to a boil and thickens. Remove pan from heat and stir in the parmesan cheese.
- Using a 13X9 baking dish, rub the inside with butter or oil to eliminate sticking. Begin layering with lasagna noodles, half of the ricotta mixture, half of the vegetable mixture and half of the mozzarella. Top with half of the sauce and repeat.
- Bake lasagna for 45 minutes until hot and bubbly. Let stand for 10-15 minutes and serve.
Simple and delicious!
Chef Linda ~ A good life deserves great food...