I have made spinach lasagna before, but this is the first time I have ever made a vegetable lasagna with alfredo sauce. I can imagine some people screaming and running away because I mentioned ‘alfredo’, but I used low fat milk and low fat mozzarella in this recipe so the stats are way lower than they would normally be. The basis for this recipe was one in which I found online, but I changed it so much that I now consider it mine. Kind of like Gollum and his ‘precious’ but I’m not bald and creepy looking.
2 cups chopped onion
4 garlic cloves
1 tsp olive oil
2 cups chopped zucchini
2 cups chopped yellow squash
2 cups of thinly sliced carrots
1 tsp salt divided
1/2 cup of all purpose flour
3 1/2 cups of low fat milk (has to have some fat to make a decent alfredo)
1 cup grated fresh parmesan
1/4 tsp black pepper
dash of nutmeg
red pepper flakes to taste
smoked paprika to taste
1 (10 ounce) package frozen spinach chopped
1 1/2 cups 1% cottage cheese
2 cups of shredded part skim mozzarella
9 lasagna noodles (I use no cook Barilla)
Preheat oven to 375F. Heat pan over medium heat and add some cooking spray. Add onion and cook until translucent. Add the garlic and cook for one minute. Put this mixture into a bowl.
Heat 1 tsp of olive oil in pan over medium heat then add the zucchini, squash and carrots. Cook until they are tender and about to brown. Add onion mixture to this and 1/2 tsp of salt. Set aside.
Place flour in a medium saucepan and add the milk. Stir well and heat till boiling, stirring constantly until it thickens. Take off of the burner and add 1/2 cup of parmesan, nutmeg, remaining 1/2 tsp of salt and the pepper. Add red pepper flakes and smoked paprika to taste, then add the spinach and stir well. Set aside.
Combine cottage cheese and 1 1/2 cups of mozzarella. Stir well. Spread about 1/2 cup of spinach mixture on the bottom of a 13×9 baking dish coated with cooking spray. Place three of the noodles in it and top them with one half of the cottage cheese mixture, then one half of vegetable mixture, and then about 1 cup of spinach mixture. Repeat layers ending in noodles. Sprinkle with remaining 1/2 cup of parmesan and 1/2 cup of mozzarella.
Cover and bake for about 40 minutes. Uncover and then cook for about 20 minutes or until cheese turns brown.
Now, if you want to put a little sauce on top of the noodles that’s fine, but the mixture will bubble over the noodles anyway and they will cook. A serving is about 1/10 of the dish. It’s yummy!!