Tuesday, November 10, 2009

Dinner Tonight

Veggie Lasagna
I love the veggie lasagna from Stouffer's but it is kind of expensive and makes a ton, we usually eat it for two or three days after. so here is a recipe that seems very similar, I will add some notes of ways to make it easier!

Ingredients:
12 lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
2 small zucchini, sliced
1 (10 ounce) package frozen chopped spinach, thawed
3 cloves garlic, minced(or go by a bag of mixed veggies from the freezer section)

Sauce:
1/2 cup all-purpose flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper(or buy a can of your favorite alfredo)

1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided(this actually sounds like it might be an adequate amount of cheese! but hey, throw in some extra just for fun)

Directions:
These are for making your own sauce and cooking the fresh veggies, you can probably just use the frozen ones without cooking them first, also if you by sauce skip the sauce instructions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
(I have never boiled lasagna noodles prior to baking in my life. I realize some people do this but it seems silly when you can just add some extra water to the sauce and add the dry noodles. they cook up just fine in the oven this way! and it saves you a half hour of cooking time!) Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, zucchini and garlic. Saute for 7 minutes; set aside.
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, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.

Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving. (if you want to make it with dry noodles, build the lasagna like normal then pour about a 1-1 1/2 cups water over the entire thing! you can make this in the morning and leave it in the ridge till your ready to cook as well!)

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