Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Tyson’s Veggie Lasagne

Ingredients

  • 1 8-ounce stick butter
  • 2 cloves garlic, pressed
  • 1/2 cup flour
  • 2 cups milk
  • 1 1/2 cups mozzarella, plus more for topping
  • 1/2 cup Parmesan, plus more for topping
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon basil
  • one head broccoli, chopped
  • one head cauliflower, chopped
  • one pound carrots, sliced
  • bunch of fresh spinach
  • 9 lasagne noodles

Directions

Steam vegetables until tender, but not too soft, about 30 minutes in an electric steamer.

Preheat oven to 350 degrees.  Grease a 9 by 13 inch baking dish.

Cook lasagne noodles according to package directions until al dente.

Meanwhile, in large pot, melt butter over medium heat.  Cook garlic in butter until fragrant.  Whisk in flour, then slowly pour in milk.  Continue to cook until hot enough to melt the cheese, then stir in mozzarella, Parmesan, and spices.  Gently stir in steamed vegetables.

Place three lasagne noodles lengthwise in dish, and top with half of vegetable cheese mixture.  Layer three more noodles, and top with other half of mixture.  Top with three more noodles, and sprinkle generously with extra mozzarella and Parmesan.

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Spinach Cheese Manicotti

Ingredients

  • 1 15-ounce container ricotta cheese
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 egg
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 2 26-ounce jars spaghetti sauce
  • 1 1/2 cups water (if needed; I don’t usually)
  • 1 8-ounce package manicotti shells

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine ricotta, spinach, and egg.  Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan.  In a separate bowl, stir together spaghetti sauce and water.

Spread 1 cup sauce in the bottom of a 9×13 inch baking dish.  Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish.  Cover with remaining sauce.  Sprinkle with remaining mozzarella and Parmesan.

Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

From Spinach Cheese Manicotti from AllRecipes.com.

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