If you’re eating vegetarian, you are probably eating vegetables with a grain (rice, pasta, or bread) for dinner pretty much every night. Here is another “vegetables and pasta” recipe, except this tastes so differently than the roasted vegetable pasta. I’ve never made homemade lasagna before, but this recipe is delicious. For all you meat lovers out there, you don’t even miss the meat in it! Granted, this recipe calls for a lot of cheese (you could reduce it), so it’s not the best for you, but I used reduced fat cheeses and skim milk to try to “health” it up a bit. Make sure you have room to put this recipe together because it calls for several steps and dishes.
I also spilled boiling water up my arm while cooking the lasagna noodles, so…be careful not to do that. Thankfully I only had immediate pain and no signs of it on my arm the next day. Thank you, Universe.
From our Betty Crocker cookbook
*12 uncooked lasagna noodles
*3 cups frozen broccoli flowerets, thawed
*3 large carrots, coarsely shredded
*1 can (14.5 oz) diced tomatoes, drained
*1 red bell pepper, cut into thin strips
*1 green bell pepper, cut into thin strips
*3/4 cup Basil Pesto
*1/4 tsp salt
*1 container (15 oz) ricotta cheese
*1/2 cup Parmesan cheese
*1/4 cup parsley
*1 large egg
*3 tbsp butter
*1 clove garlic, minced
*3 tbsp all-purpose flour
*2 cups milk
*3 cups shredded mozzarella cheese (12 oz)
1. Pre-heat oven to 350 degrees F and cook/drain noodles as directed.
2. Mix broccoli, carrots, tomatoes, bell peppers, Basil Pesto and salt in large bowl. Mix ricotta cheese, Parmesan cheese, parsley, and egg in medium bowl.
3. Melt butter over medium heat and cook garlic in butter 2 mins, stirring frequently. Stir in flour and stir constantly until mixture is smooth and bubbly; remove from heat. Stir in milk and heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Place 3 noodles in ungreased 13 x 9-in pan. Spread half of cheese mixture over noodles. Top with 3 noodles; spread with half of vegetable mixture. Sprinkle with 1 cup mozzarella cheese. Top with 3 noodles; spread with remaining cheese mixture. Top with 3 noodles; spread with remaining vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining mozzarella cheese.
5. Bake uncovered 35-40 mins. Let stand 10 mins before cutting.”
The recipe looks like it’s more complicated than it is because of the layering, but really the most difficult part for me was just having the space to have so many bowls and pots of different things. It helps to clean up as you go! This recipe makes a lot. We have had it for dinner 3 nights and still have a lot left!