Tuesday, February 16, 2010

Ash Wednesday - Vegetable Lasagna

Ash Wednesday is the day Lent begins. It occurs forty days before Good Friday. The official name of Ash Wednesday is “Day of Ashes.” The reason the day became known as Ash Wednesday is that it is forty days before Good Friday, so it will always fall on a Wednesday.

Ash Wednesday is also a typical day for fasting in many Christian sects. This is most common in Catholicism. People may abstain from any food prior to attending the Ash Wednesday service, and generally abstain from meat for the rest of the day.

I have been looking for a meatless dish that would still be filling and that the kids would love and remembered that I used to make a Vegetable Lasagna that everyone enjoyed. Here is my favorite recipe I hope you all love it!

Vegetable Lasagna

12 lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
1/2 cup all-purpose flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided

1.Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.

2.Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

3.Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.

4.Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.

5.Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.

6.Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.


Juliana said...


I am your newest follower sent over from lisa ann when she gave us both the beautiful blogger award. I hope you will come by my blog and follow back if you would like. I love meeting new bloggy friends. Juliana from A Blonde Walks Into A Blog

Robin said...

This looks yummy..I love vegetable lasagne, but usually just throw things together...this gives me a much needed plan..Thanks...Im following you too..!

Jen said...

That sounds good. I'm usually trying to cut out the carbs so for lasagna I use sliced zuccini instead of the pasta. The kids don't even notice it. Just slice and layer, you don't need to pre-cook.

Tracie said...

I like lasagna any way it's made. I eat if for the cheese not the meat. Yummy!

Nikosmommy said...

Sounds like a great recipe. I'm a total Garfield when it comes to lasagna! And meat-less to boot, perfect for Ash-Wednesday!

Anything Fits a Naked Man said...

Wow! This looks really good! I'm always looking for vegetarian recipes, even when it's not during Lent! Thanks so much for this!

Hi! I'm new to your blog and I'm so glad I found you! I think your site is really nice and I'm looking forward to reading more of it. I'm your newest follower!

Kitchen Belleicious said...

WOw that looks delicious and I am definitely going to have to try it! Just signed up to be your new follower. I love the blog so cute, informational and inspiring! Love it

Mama Bird said...

Yum! SOunds wonderful! Ilove you have 3 chargers!! I have one in each car too! I need to get a back up wall charger for work! Look forward to getting to know you!