White Cheese Vegetable Lasagna - cooking recipe

Ingredients

1/2 lb lasagna noodle (9 noodles)
1/2 cup butter
1 large onion, chopped
3 garlic cloves, minced
1/2 cup all-purpose flour
salt & freshly ground black pepper
2 cups chicken broth
1/2 cup milk
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 cup carrot, julienned
1 cup broccoli floret, cut small if necessary
1 cup mushroom, sliced
1 cup zucchini, thinly sliced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 (15 ounce) containers ricotta cheese
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh basil, finely chopped
4 tablespoons fresh parsley, finely chopped and divided

Preparation

Preheat oven to 350\u00b0 F.
Fill a 9x13 inch baking pan with salted, very hot tap water. Soak lasagna noodles in this for 10 minutes. Drain and set aside.
Combine and steam carrots, broccoli, mushrooms, and zucchini in microwave for about 4 minutes. Drain any liquid from vegetables. Gently toss with salt and pepper to taste.
Melt butter in saucepan. Saute onions and garlic over medium heat, stirring often until onions are transparent.
Add flour, salt, and pepper. Cook until bubbly.
Add broth, milk, oregano, basil and 2 tablespoons parsley. Boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Remove from heat and set aside.
Spread 1/3 of the sauce into 9x13 inch baking pan. Top with 3 of the lasagna noodles.
Spread 1 container of ricotta cheese on top of noodles. Top with 1/2 of the spinach. Top spinach with 1/2 of the combined vegetables.
Arrange with another layer of 3 noodles, half of the remaining ricotta, 1/2 of the parmesan cheese, remaining spinach, vegetables and mozzarella, and 1/3 of the sauce.
Arrange remaining 3 noodles over top. Spread remainder of sauce; sprinkle with remainder of the parmesan cheese and parsley.
Bake in preheated oven for 35-40 minutes, or until bubbly.