A Back Yard Farm

Vegetable Lasagna

by Rebecca.

We love to find fun and interesting ways to enjoy vegetables in the garden and this recipe originally from cooks.com is a GREAT way to enjoy a variety of veggies!

• 1 pkg. (10 oz.) frozen spinach
• 2 c. cottage cheese
• 1/2 c. grated Parmesan
• 1 tsp. dried basil leaves
• 1/2 tsp. oregano leaves
• 1/4 tsp. pepper
• 12 lasagna noodles, cooked and drained
• 1 1/2 c. shredded Mozzarella
• 1 can (8 oz.) mushroom stems and pieces, drained and coarsely chopped
• 2 med. carrots, coarsely chopped
• 1 med. onion, chopped
• 1 med. green pepper, chopped

• 1/3 c. butter
• 1/2 c. all purpose flour
• 1 tsp. salt
• 1/8 tsp. ground nutmeg
• 3 cups milk


Prepare White Sauce. Melt butter in 1 quart sauce pan. Stir in flour, salt and nutmeg. Using low heat and stirring constantly, bring to a boil for 1 minute. Cover and keep warm.

Prepare lasagna. Separate frozen spinach under running cold water. Pat dry with paper towels. Mix spinach with next 5 ingredients (but only 1/4 cup of Parmesan). Arrange 4 noodles in ungreased 13 x 9 x 2 pan. Top with 1/2 cheese mixture, 1/2 cup Mozzarella and noodles, layer mushrooms, carrots, onion and green pepper. Spread with 1/2 white sauce and 1/2 cup mozzarella. Top with 4 noodles, cheese mixture, white sauce and Mozzarella. Sprinkle with 1/4 cup Parmesan. Cook uncovered in 350 degree oven about 45 minutes. Let stand for 10 minutes before cutting.