My confession: Yesterday, I MESSED UP hard boiled eggs. Our thrifty lunch of egg salad on toasted (aka: OLD) bread turned into....re-doing the eggs, peeling warm eggs (it takes FOREVER) and then realizing the yolks STILL weren't cooked enough. EW. Now, We have a dozen hard boiled egg whites--for Cobb salad tomorrow, I guess!? YIKES! Bad day!
|Photo from Recipecan.com|
With that said, this recipe is NOT from me! My friend Katie made this awesome White Lasagne. She got her recipe from a site called recipecan. I've made this before and loved it. We will make it this week too. I love using the veggies I have available and that my family loves. A flexible recipe makes mama happy! Thanks to recipecan.com for feeding my family this week!
White Vegetable Lasagne
- 1/2 tablespoon olive oil
- 1/2 onion, chopped
- 1 zucchini, chopped
- 1/2 bag (8 oz) froze spinach, thawed and drained
- 1/2 red bell pepper, chopped
- 4 garlic cloves, minced
- 1 container (32 oz) part-skim ricotta
- 1 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1 egg
- 2 tablespoons unsalted butter
- 2 tablespoons whole wheat flour
- 1 cup low fat milk
- 1/2 cup freshly grated Parmesan
- 1 log (10.5 oz) goat cheese
- 1/2 teaspoon salt
- 1 box whole wheat lasagna noodles
- 2 cups shredded part-skim mozzarella cheese
- Heat oven to 350 degrees. Cook noodles according to package.
- Heat olive oil in a large skillet over medium heat. Add onions and cook for 5 minutes, stirring occasionally. Add in zucchini and peppers and cook until the zucchini are soft (about 5 minutes). Stir in spinach and garlic and cook for an additional minute. Remove from heat.
- Mix ricotta, basil, oregano, thyme, salt and egg in a bowl.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook one minute. Whisk in milk and bring to a boil. Reduce heat to low and whisk in Parmesan, goat cheese, and salt. Cook for 5 minutes, stirring frequently. Remove from heat.
- In a 13×9 pan, layer 4 noodles, half of the ricotta mix, half of the veggies mix, half of the goat cheese sauce and half of the mozzarella cheese. Repeat for a second layer. Place the remaining noodles on top and sprinkle with remaining mozzarella cheese. Bake for 45 minutes.