Recipe: Five Cheese Veggie Lasagna

 Five Cheese Veggie Lasagna

NOTE: Make sure to let the lasagna set for a while before serving or it will be too runny. Additionally, strain your cottage cheese with a cheesecloth and strainer. We don't want lasagna soup. Using a low moisture mozzarella will also prevent the lasagna from being too runny. Grate your own cheese!! It's 1000% better.

Ingredients For Veggie Filling

3 Medium Leeks
1 Medium Zucchini 
1 Large Bag of Spinach 
3 Cloves of Garlic (minced)
Juice from 1 Lemon
1 tsp Garlic Powder
1tsp Onion Powder
Olive Oil

Ingredients for Ricotta Filling

16oz Ricotta Cheese 
1 Cup Cottage Cheese (strained)
8oz Mascarpone Cheese
1 Cup Grated Pecorino Romano
2 Eggs
1 Clove Garlic (minced)
A Handful of Parsley (Finely Chopped)

Ingredients for Bechamel Sauce

1 1/2 Cups Cream
2 1/2 Cups Milk
4 TBS Butter 
4 TBS Flour 
3/4 Cup Greek Yogurt
Freshly Grated Nutmeg to Taste

Additional Ingredients

1-2 Boxes of Oven Ready Lasagna Noodles (Depends on the Brand)
16-20 oz Mozzarella Cheese of Choice (Grated)
Salt
Pepper

Directions

1) Preheat oven to 350 degrees Fahrenheit.  

2) Wash and slice your leeks into half moons and grate your zucchini. 

3) In a large skillet, add in a tablespoon of olive oil and begin to saute the leeks and zucchini. Add in the garlic powder and onion powder. Once the Leeks and Zucchini are cooked through, chop and then add your spinach and the three cloves of minced garlic. Saute until wilted. Add salt and pepper to taste. Turn the heat off and then add in the lemon juice. Set aside. 

4) In a separate bowl, mix together the ingredients for the ricotta filling. Set aside. 

5) Begin the bechamel sauce by heating a saucepan over medium heat. Add in equal parts butter and flour to make a roux. Let the flour and butter cook a little to get rid of the flour taste. Whisk while it cooks so it doesn't burn. Slowly add in the cream and milk and bring to a simmer. When the mixture becomes thicker, turn the heat to low and slowly mix in the greek yogurt. Add freshly grated nutmeg to taste. 

6) Once your bechamel sauce is done, it is time to assemble. In a large baking dish begin your layers. It doesn't matter how you do your layers, but the bechamel sauce needs to go first followed by a layer of noodles. (I did sauce, noodle, ricotta, veggie, mozzarella, noodle). Repeat layers until all ingredients are used. The last three layers should be noodles, bechamel, and finally mozzarella. (Note - You will not use all of the sauce in the lasagna. The rest will be used while plating).

7) Once your lasagna is fully assembled, put some foil on it and pop it in the oven for about 30-40 minutes or until it begins to bubble. Once it starts to bubble, remove the foil and cook for another 10-15 minutes or until the cheese is nicely browned. 

8) Remove from oven and let sit for 20-30 minutes so the cheese sets. 

9) When plating, ladle some of the bechamel sauce on the plate first, and then place the serving of lasagna on top. Garnish with parsley, black pepper, and/or grated pecorino. 

Enjoy!!!!!

Love, 
   Alexis