Vegetarian Lasagna: Sneak Veggies Into Dinner!
Whether or not you're a vegetarian, this veggie lasagna recipe offers a great dinner for little cost.
-For a cheaper twist on the classic lasagna recipe, opt for this vegetarian lasagna which features broccoli and carrots in the filling. Let's start by preheating the oven to 350 degrees. Lightly grease a 3-quart rectangular baking dish. Cook 9 dried lasagna noodles according to their package directions. To half a cup of flour in a medium saucepan, whisk in 1 cup of milk until it's smooth. Stir in 2-1/2 cups more milk, half a teaspoon of dry mustard, a quarter teaspoon of ground black pepper, 1 teaspoon of salt, and a quarter teaspoon of hot pepper sauce. Set the heat to medium then cook and stir until the sauce is thickened and bubbly. Remove the sauce from the heat and stir in a quarter cup of grated parmesan cheese. Now, let's assemble the lasagna. Arranged 3 of the cooked noodles in the bottom of the baking dish. Top with half of a 16-ounce package of frozen cut broccoli that has been thawed and drained. Evenly sprinkle on a half cup of shredded carrots and 3 quarters of a cup of shredded cheddar cheese. Spoon 1 cup of the sauce over the vegetables and cheese then layer on 3 more noodles. Top the noodles with the remaining broccoli. Add the remaining shredded carrots, another 3 quarters of a cup of shredded cheddar cheese, and 1 more cup of the sauce. Top with the last 3 noodles then spoon on the rest of the sauce. Sprinkle the top with an additional half cup of shredded cheddar cheese. Bake the lasagna until it's heated through. That should take 35 to 40 minutes. Remove the lasagna from the oven and allow it to rest for 15 minutes before cutting it. Doesn't that look scrumptious? Hot, cheesy, and simply delicious.