Veggie Lasagna -- This Is It!

Many, Many, Many years ago (like 20 or so), I came across this recipe in the Boston Globe recipe section.  At that time, the recipes were in a very small column, with tiny print and no pictures.  If you look at the Food section now, it's amazing how far the foodies have pushed the paper along, with pictures, ratings, and contests, all to benefit their readers.  I've been asked for the recipe several times, and, due to its length, it's a bit of a chore to write out time after time.  Here it is for posterity.  And please remember, my measurements for savory food (as opposed to baked goods) are never exact, so you will have to judge the amounts you prefer as you go along.  I will post a picture next time I make it.  Enjoy.

BOSTON GLOBE'S VEGGIE LASAGNA

This recipe will fill one 9x13 baking pan.  If you have a deeper and/or larger pan, you may want to increase the veggies and the bechamel.  You will need to lightly grease the pan (I spray PAM on it), and you will need 1-2 boxes of non-cook lasagna noodles (I use Barilla noodles; you can always use the ones you have to boil, if you prefer).  I also use grated mozzarella (1 bag shredded, or 1 large chunk that I shred myself) in between the layers, though the original recipe does not call for it.

Saute in a pan the following:

1/4 pound butter
1 medium onion, chopped (I added this, as the original does not call for it)
2 medium zucchini, diced
1 bunch broccoli, coarsely chopped (a bit fine, actually)
2 medium yellow squash, diced
1 teaspoon chopped dry oregano
1/2 tsp. salt

Stir the veggies frequently until almost tender (at least 5-7 minutes).

(Optional:  (NB:  I usually do not do this, but the original recipe calls for it, go figure)  Add 2 cups chopped fresh spinach leaves to the mixture.

Let the veggie mixture cool to room temperature.

In a large bowl, mix together:  1 1/2 lbs. ricotta cheese (I use 1 lb. light ricotta, and 1/2 lb. whole milk ricotta)  with 2 eggs.  Add 1/2 cup grated parmesan cheese and mix together (I added this, too).

In a large sauce pan, mix together your bechamel sauce (I have doubled this, as I always needed more):

1/4 pound butter
1/2 cup flour
4-5 cups milk

Melt the butter completely, whisk in the flour and continue whisking for about 2 minutes until the flour is cooked a bit.  Add the milk all at once and then stir frequently for about 5 minutes until the mixture is thickened (this is your "sauce").  Add 1/2 cup grated parmesan cheese.  Let cool.

Now you are ready to assemble.   As follows:

Spread a thin layer of the bechamel sauce on the bottom of the pan.  Place one layer of lasagna noodles on that, and layer 1/3 of the ricotta mixture, then 1/3 of the veggie mixture over that.   Sprinkle one third of the shredded mozzarella over that, then REPEAT.  Sauce, noodles,  ricotta, veggies, mozzarella; Sauce, noodles, ricotta, veggies, mozzarella -- so that you end up with mozzarella on the top.

If this sounds like a lot of work ... it is!  But, it's Totally worth it (if you do it Occasionally)  and a nice surprise for guests (and great for leftovers).  Good luck!  Email me with questions.