Zucchini Vegetable Lasagna
This will be the last Zucchini recipe for this summer! I promise!
The lasagna is perfect for your meatless days. My family loved it and said it was even better the next day!
6 to 8 Zucchini (sliced to 1/4 inch lengthwise)
1 package of frozen broccoli, cauliflower and carrots (or your favorite combination)
1 package of lasagna
3 cups of low fat ricotta cheese
2 cup of shredded Mozzarella cheese
5 cups of whole milk
1/3 cup of butter
1/3 cup of flour
Salt and Pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
Dash of Nutmeg
Season the Zucchini with salt, pepper, garlic powder and paprika and set aside in for the moisture to drain. Cook the vegetables in 1 cup of water for about 5 minutes or until tender. Drain them and let them cool.
Saute the Zucchini for about 3 minutes on each side or until they get slightly cooked but not mushy. Set aside.
Cook the lasagna to package directions and set aside to cool.
In a non stick pan, melt butter and add the flour to form a roux. Slowly add the milk, a dash of salt, pepper and the nutmeg, taste for seasoning, and stir continuously until it thickens for about 5 minutes. Set aside to cool.
Mix the Ricotta cheese with 1 cup of the Mozzarella in a bowl and set aside.
Begin layering the lasagna by coating the lasagna pan with cooking spray or butter. Start with the pasta, then a layer of the cheese, vegetables and top with Zucchini. Spread 1/3 of the cream sauce evenly over the Zucchini and repeat the layering. You’ll end up with about 3 or 4 layers ending with the pasta.
Spread with the remaining cheese. I added a few very thin slices of Zucchini on top but this is optional.
Cover with foil and cook at 375 for about 1 hour. Remove from oven and let it sit for about 15 minutes to set.
It’s even better the next day so don’t worry if you have leftovers. Enjoy!