Creamy Vegetable Lasagna
The classic lasagna updated for a modern twist!
INGREDIENTS:
2 tbs butter
2 tbs all purpose flour
2 cups milk
1 tsp salt
1 tsp pepper
1 tsp nutmeg
3 cups grated Mozzarella cheese
1 lb lasagna noodles, cooked
3 medium tomatoes, thinly sliced
1 medium zucchini, thinly sliced
1 medium onion, thinly sliced
4 cloves garlic, chopped
1/4 cup fresh basil, chopped
1 tsp dried oregano
1 bunch spinach, stems cut off
1/4 cup grated Parmesan cheese
DIRECTIONS:
1. Preheat oven to 350. Melt the butter in a saucepan over medium heat.
2. Add the flour and stir until you have a paste.
3. Gradually add the milk, stirring constantly so that no lumps form.
4. Add salt, pepper, and nutmeg and bring to a boil, stirring constantly until the sauce thickens slightly.
5. Remove from the heat. Stir in 1 cup of the Mozzarella cheese.
6. Pour a small amount of the sauce into a 13×9″ baking dish.
7. Cover with a layer of the noodles, then half the tomatoes, zucchini, and onion slices.
8. Sprinkle with half the garlic, basil and oregano.
9. Place a layer of noodles over the top; spread a small amount of sauce over noodles.
10. Sprinkle with 1 cup of Mozzarella cheese and top with half the spinach. Press down well.
12. Repeat alternate layers exactly as above, topping the final layer of spinach with noodles.
13. Spread with remaining sauce and sprinkle with Mozzarella cheese. Dust the top with Parmesan cheese.
14. Cover and bake for 45 minutes. Remove the foil, and bake another 15 minutes.
15. Let sit 10 minutes before serving.
Prep: 20 minutes
Cook: 90 minutes
Serves: 8