{"id":1748,"date":"2008-10-22T00:00:00","date_gmt":"2008-10-22T00:00:00","guid":{"rendered":"https:\/\/stolenmomentscooking.com\/index.php\/2008\/10\/22\/white-veggie-lasagna\/"},"modified":"2023-03-17T13:54:21","modified_gmt":"2023-03-17T13:54:21","slug":"white-veggie-lasagna","status":"publish","type":"post","link":"https:\/\/stolenmomentscooking.com\/white-veggie-lasagna\/","title":{"rendered":"White Veggie Lasagna"},"content":{"rendered":"\n\n
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

White Veggie Lasagna<\/h3>\n
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Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Main Course<\/span><\/div>
Keyword: <\/span>Lasagna<\/span><\/div><\/div>\n\n\n\n\n\n

Ingredients<\/h3>
  • 12<\/span> lasagna noodles, cooked<\/span><\/li>
  • vegetable filling<\/span><\/li>
  • ricotta filling<\/span><\/li>
  • white sauce<\/span><\/li>
  • 1 1\/2\u00a0<\/span> cup<\/span> shredded mozzarella cheese<\/span><\/li><\/ul><\/div>

    For The Vegetable Filling<\/h4>
    • 1\/2<\/span> large onion, finely diced<\/span><\/li>
    • 1\/2<\/span> large green pepper, diced<\/span><\/li>
    • 2<\/span> stalks celery, diced<\/span><\/li>
    • 1\/2<\/span> pound mushrooms, diced<\/span><\/li>
    • 1<\/span> zucchini, halved lengthwise and sliced<\/span><\/li>
    • 5 – 6<\/span> cloves garlic, minced<\/span><\/li>
    • 1<\/span> bag frozen spinach, thawed<\/span><\/li>
    • 1\/2<\/span> tsp<\/span> nutmeg<\/span><\/li>
    • Salt & pepper, to taste<\/span><\/li><\/ul><\/div>

      For The Ricotta Filling<\/h4>
      • 16<\/span> oz<\/span> ricotta cheese<\/span><\/li>
      • 1<\/span> egg<\/span><\/li>
      • 1\/4<\/span> cup<\/span> grated Parmesan cheese<\/span><\/li><\/ul><\/div>

        For The White Sauce<\/h4>
        • 3<\/span> tbsp<\/span> butter<\/span><\/li>
        • 3<\/span> tbsp<\/span> flour<\/span><\/li>
        • 1<\/span> cup<\/span> milk<\/span><\/li>
        • 1\/2<\/span> cup<\/span> chicken stock or white wine<\/span><\/li>
        • 3<\/span> oz<\/span> cream cheese<\/span><\/li>
        • 1\/3<\/span> cup<\/span> grated or shredded Parmesan cheese<\/span><\/li>
        • Salt & pepper, to taste<\/span><\/li><\/ul><\/div><\/div>\n

          Instructions<\/h3>

          For The Vegetable Filling<\/h4>
          • Warm 2 T. of olive oil in a large skillet. Add the onion, green pepper, and celery. Cook for 5 minutes over medium heat.<\/span><\/div><\/li>
          • Add the mushrooms, zucchini, and garlic, and cook for another 5 minutes. Add the thawed spinach and broccoli.<\/span><\/div><\/li>
          • Add the nutmeg, salt and pepper. Cook for yet another 5 minutes.<\/span><\/div><\/li><\/ul><\/div>

            For The Ricotta Filling<\/h4>
            • Combine and set aside.<\/span><\/div><\/li><\/ul><\/div>

              For The White Sauce<\/h4>
              • Melt butter in a saucepan over medium heat. Whisk in flour and let cook 1-2 minutes. Whisk in milk and chicken stock. Cook until sauce just begins to thicken.<\/span><\/div><\/li>
              • Add cream cheese, Parmesan cheese, and salt & pepper. Cook until all cheese is melted.<\/span><\/div><\/li><\/ul><\/div>

                To Assemble The Lasagna<\/h4>
                • Spread 1\/4 c. white sauce on the bottom of a 13 x 9 casserole dish. Top with 4 lasagna noodles. Top lasagna noodles with 1\/3 of the ricotta filling, 1\/3 of the veggie filling, and 1\/3 of the remaining sauce. Repeat layers, ending with a final layer of white sauce. Sprinkle 1 1\/2 c. mozzarella cheese over the top. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake for 10 \u2013 15 minutes longer, until cheese is melted and sauce is bubbly. Remove from oven and let sit at least 5 minutes before slicing.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":4836,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"footnotes":""},"categories":[54],"tags":[],"modified_by":null,"_links":{"self":[{"href":"https:\/\/stolenmomentscooking.com\/wp-json\/wp\/v2\/posts\/1748"}],"collection":[{"href":"https:\/\/stolenmomentscooking.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stolenmomentscooking.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stolenmomentscooking.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stolenmomentscooking.com\/wp-json\/wp\/v2\/comments?post=1748"}],"version-history":[{"count":2,"href":"https:\/\/stolenmomentscooking.com\/wp-json\/wp\/v2\/posts\/1748\/revisions"}],"predecessor-version":[{"id":8104,"href":"https:\/\/stolenmomentscooking.com\/wp-json\/wp\/v2\/posts\/1748\/revisions\/8104"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stolenmomentscooking.com\/wp-json\/wp\/v2\/media\/4836"}],"wp:attachment":[{"href":"https:\/\/stolenmomentscooking.com\/wp-json\/wp\/v2\/media?parent=1748"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stolenmomentscooking.com\/wp-json\/wp\/v2\/categories?post=1748"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stolenmomentscooking.com\/wp-json\/wp\/v2\/tags?post=1748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}