Vegetable Alfredo Lasagna
For the vegetables
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 10 ounces frozen chopped spinach, defrosted
  • 1 cup frozen peas
  • 1 cup shredded carrots
  • Salt to taste
For the béchamel sauce
  • 4 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • ½ teaspoon table salt
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon ground black pepper
For the cottage cheese filling
  • 8 ounces (1 cup) whole milk cottage cheese
  • 1 large egg
  • ¼ teaspoon table salt
For assembly
  • Nonstick cooking spray
  • 8 no-boil lasagna noodles from 1 box
  • ½ cup freshly grated Parmesan cheese
  • 1½ cups freshly grated mozzarella or Italian fontina cheese
For the vegetables
  1. Heat the oil in a sauté pan and cook the onions over medium heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze all the water out of the spinach. Add the spinach, peas, and carrots to the onions and garlic and cook until heated through. Season with salt to taste. Set aside.
For the béchamel sauce
  1. Melt butter in medium saucepan over medium-low heat; add garlic and cook, stirring until fragrant, about 1 minute. Add flour and cook, stirring constantly, for 2 minutes. Do not let the mixture brown. Gradually whisk in milk. Bring mixture to boil over medium-high heat, whisk in nutmeg, salt, and pepper. Reduce heat to low and simmer 5-10 minutes more until sauce has thickened. Remove from heat and allow to cool slightly; set aside.
For the cottage cheese filling
  1. Blend cottage cheese, egg, and salt in food processor or blender until very smooth, about 30 seconds.
For assembly
  1. Preheat oven to 425 degrees. Spray an 11x7 inch baking dish with non-stick cooking spray.
  2. Use a rubber spatula to spread ½ cup béchamel sauce in bottom of baking dish; position 2 noodles on top of sauce (trim noodles as necessary so they don’t touch the sides of the pan). Reserve ¾ cups of the béchamel sauce and stir remaining béchamel sauce into the vegetable mixture, mixing well to break up any clumps of spinach.
  3. Continue assembling the lasagna in the following order - spread one-fourth of the vegetable mixture evenly over noodles, sprinkle Parmesan over vegetables, and then top with 2 more noodles (trimmed).
  4. Spread one-fourth of the vegetable mixture evenly over noodles, sprinkle half the mozzarella or fontina over the vegetables, and then top with 2 more noodles (trimmed).
  5. Spread one-fourth of the vegetable mixture evenly over noodles, top with cottage cheese mixture, and then top with last 2 noodles (trimmed).
  6. Spread remaining vegetable mixture evenly over noodles.
  7. Spread remaining béchamel sauce over top to cover completely and top with remaining mozzarella or fontina.
  8. Lightly spray a sheet of aluminum foil with nonstick cooking spray and cover lasagna. Bake until bubbling, about 25 minutes. Remove the foil and continue baking until the noodles are tender and the cheese is golden and bubbling, about 10-15 minutes longer. Cool 10 minutes, then cut into pieces and serve.
Recipe adapted from Cook's Illustrated
Recipe by Taming of the Spoon at