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Classic Three Cheese and Vegetable Lasagna

Ingredients:
Lasagna noodles – 9
Chopped onion – 1/2 cup
Chopped vegetables – 1/4 cup each (mushroom, red peppers, green peppers, zucchini, broccoli)
Chopped oregano – 1 tbsp
Chopped basil – 1 tbsp
Frozen spinach – 1 cup (thawed)
Ricotta cheese – 8 oz
Parmesan cheese – 1/2 cup
Shredded mozzarella cheese – 2 cups
All purpose flour – 3 tbsp
Butter- 2 tbsp
Milk – 1 cup ( I used 2% milk)
Pasta sauce – 2 cups
Alfredo sauce – 4 cups
Salt and pepper
Olive oil
Chopped garlic – 2 tbsp
Method of Preparation:
Heat a tbsp of olive oil in a big pan and add garlic, onions and saute till onions are translucent.
Add mushroom an saute till they are tender and shrunk.
Add all the other vegetables and a little salt and saute for 5 minutes at medium heat.
Add oregano, basil and some ground pepper. Sprinkle some water if required. Cover and cook till vegetables are fully cooked.
Add a cup of pasta sauce and 2 cups of alfredo sauce and cook till everything comes together,
Cook Lasagna noodles according to instructions in the package.
Melt butter in a sauce pan over medium heat and add flour. whisk until it is smooth and add milk.
Boil a cup of water and add thawed spinach and cook for 5 minutes or until cooked. Strain and squeeze the excess water and keep it aside.
Keep stirring until you get a thick and smooth sauce, add some salt and pepper.
Add parmesan cheese and mix well followed by spinach. Stir and cook for 2 to 3 minutes and rmove from heat.
Grease a baking tray with olive oil and spread some spinach sauce, place the cooked lasagna on top and layer the vegetable mixture on top and spread some ricotta cheese.
Cover the cheese with another layer of lasagna noodles, then veggies and repeat it the final layer of lasagna noodles. Top it with mozzarella cheese.
Cover it with aluminum foil and bake for 30 minutes at 375°F.
Preparation of sauce: Heat a tbsp of butter in a sauce pan and add a tsp of chopped garlic. Add a cup of pasta sauce and 2 cups of alfredo sauce. Let it boil and remove from heat.
Remove tray from oven and cut into serving size pieces.
Top it with the sauce and serve hot.

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