faux foodie

Clean White Veggie Lasagna
August 8, 2013, 2:39 am
Filed under: Company, favorites, Health, main course, pasta, Sunday

We really enjoyed the flavors of this meal. It felt much healthier than a usual lasagna.

1/2 tsp olive oil
6 oz no bake lasagna noodles
10 oz spinach
4 large carrots, cut into 2-inch lengths and thinly sliced lengthwise (I used bagged carrot chips)
1 large zucchini, cut into 2-inch lengths and thinly sliced lengthwise
4 radishes, halved and thinly sliced
1 tbsp butter
2 cloves garlic, minced
1 tbsp dried basil
Any fresh herbs you have (we used basil and chives)
32 oz ricotta cheese
8 oz cottage cheese

Preheat oven to 375F. Brush bottom and sides of an lasagna baking dish with oil.
In a large, shallow pot, add spinach and 1/4 cup water. Heat on medium and cook, stirring, until wilted, 3 to 5 minutes. Drain and squeeze out excess liquid.

To pot, add carrots and 1/2 cup water. Cover and cook on medium heat for 5 minutes. Add zucchini and radishes, cover and cook until tender, 3 to 4 more minutes; add additional water as needed. Drain and wipe out pot.
To pot, add butter and heat on medium-low until melted. Stir in garlic and herbs until smooth, about 30 seconds. Gradually stir in cheese. Reduce heat to low and cook, stirring, for 5 more minutes.
Spread a thin layer of cheese mixture in bottom of dish. Arrange a layer of noodles and half of carrots, zucchini, and radishes over top. Spread half of remaining sauce over top. Repeat with a layer of noodles, remaining carrot, zucchini, radishes and spinach. Top with a layer of noodles and remaining sauce.
Bake until top begins to brown, about 35 minutes. Let cool for 5 minutes.