Chock-Full-O-Veggies Lasagna

Kitchen Tested
  • Yield 8 servings

Carrot, zucchini and mushroom mix with Parmesan and Mozzarella cheese.

chock-full-o-veggies_lasagna_recipe

Ingredients

4 tablespoons extra-virgin olive oil, divided
1/2 small onion, cut into 1/4 inch pieces (1/2 cup)
4 garlic cloves, minced
8 ounces mushrooms, coarsely chopped
1 small zucchini (about 6 ounces) unpeeled and shredded (1 cup)
1 medium carrot, peeled and shredded (1/2 cup)
kosher salt
freshly ground black pepper
1 pound lean ground turkey
2 teaspoons chopped fresh thyme
1 (26-ounce) jar pasta sauce
3 tablespoons all-purpose flour
1 1/2 cups 1 percent low-fat milk
1/4 teaspoon ground nutmeg
1 (9 ounce) box dried no-boil lasagna noodles (16 sheets)
1/2 cup Parmesan cheese
1 cup shredded part-skim mozzarella cheese

Instructions

  1. Preheat oven to 375F
  2. Heat 1 tablespoon oil in a large Dutch oven or saucepan over medium heat.  Add onion and cook, stirring frequently, until softened, about 7 minutes.  Add garlic and cook and additional 1 minute.
  3. Increase heat to medium-higih.  Stir in mushrooms, zucchini, carrot, salt and papper and cook, stirring frequently, until vegetables are softened, about 8 minutes. Add turkey and thyme and cook eat until no longer pink, about 5 minutes.  Stir in pasta sauce, heat thoroughly and set aside.
  4. Heat remaining oil in a medium saucepan over medium heat.  Add flour and whisk until smooth, about 2 minutes.  Whisk milk and nutmeg slowly into flour mixture.  Increase heat and bring to a low boil, stirring constantly.  Reduce heat, simmer, and stir until bechamel sauce thickens, about 3 minutes.
  5. To assemble, lightly oil or coat a 13 by 9 inch baking pan or dish with nonstick cooking spray.  Spread 1 cup meat mixture on bottom.  Lay 5 noodles on top, allowing them to overlap, breaking the 5th noodle as needed to fill in empty spaces.  Top with 3/4 cup bechamel sauce, 1/4 cup Parmesan, 2 cups meat mixture and 1/4 cup mozzarella.  Repeat with a second layer of 6 noodles, overlapping and breaking noodles to cover completely.  Add 3/4 cup bechamel sauce, 1/4 cup Parmesan, remaining meat mixture and 1/4 cup mozzarella.
  6. Top with remaining noodles, bechamel sauce and cheese.  Cover loosely with foil and bake until bubbly, about 50 minutes.  Remove foil and bake until cheese melts, about 5 minutes.

Reprinted with permission for Liz Weiss and Janice Newell Bissex’s No Whine with Dinner (M3 Press, 2011).

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