ye olde veggie lasagna


In the past I have suggested that I only select recipes from ye olde Betty Crocker cookbook that include mayonnaise on the ingredient list, but not this one. This never-ending pan of veggie lasagna with whole wheat pasta was as usual not really pretty, but it tasted really good.  I tended to eat one piece and then go back for another, ugh!

The thing with making lasagna is all the steps… make pesto, make bechamel, make cheese stuff, boil noodles. It uses lots and lots of dishes.  Now I do have to admit that the recipe suggest things like using pre-made pesto which would make it all a little easier but what would be the fun in that?  I can’t find the recipe anywhere online so here it is:

  • Heat oven to 350 degrees F

12 uncooked whole wheat lasagna noodles (it did not specify whole wheat but that is what I had)

  • cook and drain

3 cups of broccoli florets (it called for thawed, frozen…yeah right! ha!)
2 cups of coarsely shredded carrots
1 can of diced tomatoes, drained
1 red pepper chopped
1/2 green pepper chopped (it called for a whole one but that is just too much in my opinion)
3/4 cup pesto (I made my own)
1/4 tsp salt

  • mix together

15 oz container of ricotta cheese
1/2 cup Parmesan
1/4 cup fresh parsley chopped
1 egg

  • mix together

3 tablespoons of butter
1 clove garlic, finely chopped
3 tablespoons of flour
2 cups milk

  • make sauce: melt the butter over medium heat, cook garlic to golden (2 min-ish), stir in flour. Cook, stirring until smooth and bubbly, remove from heat, stir in milk. Return to heat and to a boil, stirring for 1 minute.

3 cups of shredded mozzarella

  • layers in 13x9x2 pan:
    • 3 noodles, half the ricotta cheese mixture
    • 3 more noodles, half veggies, 1 cup of mozzarella
    • 3 more noodles, rest of the ricotta cheese mixture
    • 3 more noodles, rest of veggies
    • pour over sauce, rest of the mozzarella
  • Bake for 35-40 minutes. Let stand 10 minutes before cutting.

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