Focused recipe
Creamy Veggie Lasagna
This is a recipe for Vegetable Lasagna
Cuisine not specified Updated 3/14/2012
Ingredients
Measured from the catalog payload.
- 1 pack lasagna cooked according to package instructions
- 3 cups broccoli chopped
- 3 cups white mushroom sliced
- 1 cup carrot thinly sliced
- 5 tablespoons all-purpose flour
- 3 1/4 cups milk
- 1 cup parmesan cheese grated
- 2 tablespoons butter
- 15 ounces ricotta cheese
- 1 1/2 cups mozzarella cheese shredded
- 1 pinch nutmeg
- 1 teaspoon salt
Instructions
9 cooking steps
- Combine broccoli, mushrooms, and carrots in a large glass bowl. Microwave for 5 minutes. Set aside.
- Melt the butter in a saucepan. Gradually add-in flour and cook until light brown..
- Gently stir-in the milk. Cook while stirring until the texture thickens. Add-in nutmeg and salt. Stir and turn off heat. This is now your bechamel sauce.
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a wide rectangular baking pan. Start setting-up your masterpiece by spreading the bechamel sauce on the pan. Arrange a layer of lasagna noodles, followed by another layer of vegetables. Sprinkle some mozzarella, Parmesan, and ricotta cheese on top, and then pour-in some bechamel sauce. Create another layer of lasagna noodles. Continue doing the process until you are able to fill your pan. Make sure that the last layer is made-up of lasagna noodles topped with parmesan cheese.
- Cover the rectangular pan with aluminum foil. Bake for 25 to 35 minutes.
- Remove the foil and bake for another 10 minutes.
- Remove from the oven and let cool.
- Serve. Share and enjoy!
Catalog details
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Pasta healthy lasagna, lasagna recipe, vegetable lasagna Public recipe Revision 1