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Creamy Vegetable Lasagna

2-tbsp butter
2-tbsp 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-tomatoes, thinly sliced
1-zucchini, thinly sliced
1-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

Preheat oven to 350*
Melt the butter in a saucepan over medium heat
Add the flour and stir until you have a paste
Gradually add the milk, stirring constantly so that no lumps form
Add salt, pepper, and nutmeg and bring to a boil, stirring constantly until the sauce thickens slightly
Remove from the heat
Stir in 1-cup of the Mozzarella cheese
Pour a small amount of the sauce into a 13x9" baking dish
Cover with a layer of the noodles, then half the tomatoes, zucchini, and onion slices
Sprinkle with half the garlic, basil and oregano
Place a layer of noodles over the top; spread a small amount of sauce over noodles
Sprinkle with 1-cup of Mozzarella cheese and top with half the spinach
Press down well
Repeat alternate layers exactly as above, topping the final layer of spinach with noodles
Spread with remaining sauce and sprinkle with Mozzarella cheese
Dust the top with Parmesan cheese
Cover and bake for 45 minutes
Remove the foil, and bake another 15 minutes
Let is sit 10 minutes before serving