White Veggie Lasagna
Keywords: bake entree broccoli lasagna peas spinach
- 4 c skim milk
- 1 stick butter
- 1/2 c flour
- 1 tsp pepper
- 1/2 tsp nutmeg
- 1/2 c frozen peas
- 1 c chopped frozen broccoli
- 1 box frozen spinach, thawed and drained
- 1 small container ricotta
- 1/8 tsp nutmeg
- 1/2 tsp pepper
- 1 tsp salt
- 1 tsp minced garlic
- 1 box whole wheat lasagna noodles, cooked, drained and separated
- 3/4 c shredded parmesan
- 2 c shredded mozzarella
For the sauce, melt the butter in a medium sauce pan.
In a separate medium sauce pan, heat the milk until it is simmering.
Whisk the flour into the butter mixture until there are no lumps.
Whisk in the hot milk and continue to cook over medium low heat.
Add the S&P and nutmeg and stir.
Cook for 3-5 minutes or until it starts to thicken. Remove from heat and let it continue to thicken.
While the sauce is thickening, mix together all the filling ingredients.
Preheat the oven to 375*.
In a greased casserole dish, ladle some sauce onto the bottom.
Put a layer of lasagna noodles on top of the sauce.
Spread half of the filling on top of the first layer of noodles.
Sprinkle 1/3 of the parmesan and mozzarella cheeses.
Cover with sauce.
Put another layer of noodles on top of the sauce.
Repeat by spreading the second half of the filling on top of the noodles.
Sprinkle another 1/3 of the cheese on top.
Ladle more white sauce on top.
Cover with a final layer of noodles.
Bake for 45 minutes or until golden brown and bubbly.
Let sit for a few minutes before serving.
Top with the remaining sauce and shredded cheese.
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