Wednesday, January 27, 2010

Three Vegetable Lasagna///Recipe Wednesday

Having a crazy week? I am! That is an entire other post ;) So a good easy recipe was what I needed and something that will leave me with leftovers for the next day. I found this recipe from here this morning and gave it a go. I added whole grain lasagna noodles and skipped the salad adding seedless grapes and pecans to the dish on the side. **Also makes 12 servings which is way to much, so I adjusted the recipe to about 6 servings. Bon Appétit!!

**Also another fabulous giveaway is coming tomorrow for my art, I will make sure to post them both on the sidebar to find easy. Have a great night and see you tomorrow xo


8 ounces dried lasagna noodles (9 or 10 noodles)
2 beaten eggs
2 cups cream-style cottage cheese
1 15-ounce carton ricotta cheese
2 teaspoons dried Italian seasoning, crushed
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cloves garlic, minced
2 tablespoons olive oil or cooking oil
2 tablespoons all-purpose flour
1/2 to 1 teaspoon black pepper
1-1/4 cups milk
1 10-ounce package frozen chopped spinach, thawed and thoroughly drained
1 10-ounce package frozen chopped broccoli, thawed and thoroughly drained
1 cup shredded carrot
3/4 cup shredded Parmesan cheese (3 ounces)
1 8-ounce package package shredded mozzarella cheese (2 cups)


Cook lasagna noodles according to package directions. Drain; set aside.

In a medium bowl combine eggs, cottage cheese, ricotta, and Italian seasoning. Set aside.

In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once.

Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.

To assemble, in a greased 13x9x2-inch baking dish or 3-quart rectangular casserole, layer one-third of the noodles, folding or cutting to fit as necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture.

Sprinkle with one-third of the mozzarella. Repeat the layers 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese.

Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.

Makes 12 servings.

Photo via- Source


Ashley Stone said...

sounds delicious.

Elizabeth Marie said...

OMG...someone left a comment saying "I want that lasagna" and I was like ummm huh?! BUT NOW I GET IT and I want it too...that looks amazing.

Thank you my lovely!!! I always love our lil collabs :) xoxo

Unknown said...

:) LOL!!!!

Oui my sweet, you are amazing and I do appreciate the collab for sure! xoxo

Fé... said...

Yummy2. And since it's veggies, I believe it's healthy??? Cool!

Liv said...

That looks so good, a definite must-try! And I've been eating lunch out so often lately because I've been just too lazy to make anything myself the night before. I think you just motivated me...

Pretty Little World said...

This looks amazing! I must give this recipe a try. Most lasagnas are really time consuming to make because of all of the prep work -- I like that in this recipe a lot of that work (esp. the chopping) is done for you.

Thanks for the great find!!

Tiffany Kadani said...

Love it! My New Year's Resolution is to eat more veggies and this is perfect.

holly in heels said...

yum yum and yum! xoxo, holly in heels

Anna said...

this looks completely amazing! i want to make it :)

Carina said...

OMG I am so trying that recipe!

Catherine said...

Yum! Great recipe. Great photo. I might add a little sausage to all those beautiful veggies. I can't wait to try it!

Aline said...

ummm...i am so making this!

Anonymous said...

it looks like a perfect main dish!

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