Broccoli + Mushroom White Lasagna

Grilled Cheese Month 2015 has come to a close and now everything is going back to normal here at Vegetarian & Cooking! Dave and I have been working on a lot of cool recipes and I've been trying to incorporate as many spring ingredients as possible into the May blogs, so that I can celebrate all of the wonderful and colorful ingredients available at this time of year.

Recipe from Seeded at the Table.

Ingredients:

-1/3 cup all-purpose flour

-3 1/2 cups milk

-1 teaspoon salt

-1/4 teaspoon black pepper

-1/8 teaspoon nutmeg

-3/4 cup grated Parmesan cheese, divided

-1 container (15 oz.) ricotta cheese

-1 egg

-2 heads broccoli, washed and dried, cut into florets

-10 ounces sliced mushrooms

-12 traditional lasagna noodles

-2 cups shredded Mozzarella

Preheat your oven to 350 degrees F. Grease a 13x9-inch baking pan with nonstick spray; set aside.

In a large saucepan, whisk together the flour and 1 cup of the milk until smooth. Mix in the remaining 2 1/2 cups milk and heat  until the mixture comes to a boil. Allow this to boil for 3 minutes, whisking constantly (make sure you're also scraping the bottom of the pan to avoid burning). Once the milk/flour has thickened, remove pan from the heat. Stir in the salt, pepper, nutmeg and 1/2 cup of the Parmesan cheese; set aside.

In a small bowl, mix together the ricotta cheese and egg; set aside.

Bring a large pot of lightly salted water to a boil. Drop in the broccoli florets and let cook for 4 minutes, adding the mushrooms during the last minute. Drain the water out of the pot, you can leave the veggies in the colander or transfer them to a bowl.

To assemble the lasagna:
              1.) Spread 1/2 cup of the warm cheese sauce in the bottom of the greased pan.
              2.) Layer three lasagna noodles over the sauce, then evenly spread the ricotta mixture over
                   top.              
              3.) Layer three more lasagna noodles, then spoon on the broccoli and mushrooms.
              4.) Pour two cups of the sauce over top the vegetables, then sprinkle with 1/2 cup
                   mozzarella.                
              5.) Layer three more noodles, then top with the remaining 1 1/2 cups of mozzarella then one
                   more layer of three noodles.
              6.) Evenly spread the remaining sauce over top (about 1 cup) then sprinkle with the
                   remaining 1/4 cup of Parmesan.

Cover the pan with foil and bake for 30 minutes. Remove the foil and bake an additional 15 minutes, or until the top is golden and bubbly hot. Remove pan from the oven and let sit for 10 minutes before serving.

Dave and I both really enjoyed this recipe. the sauce had good flavor and it was full of broccoli and mushrooms. This was a nice variation on traditional lasagna and you could probably use any combination of vegetables that you have available, this would be a good way to use up any leftover vegetables that you have in the fridge all in one dish.