Recipe Friday 8/17: White Sauce Veggie Lasagna

So last night I threw a dinner party... and among the guests I had some vegans and vegetarians. This was a great food challenge for a meat eater like me... and I took it on. The vegetable lasagna I made turned out DELICIOUS, so I thought I would share it with you. I used zucchini, kale, spinach, and mushrooms, but this recipe would work with many other veggies as well. Throw in some corn, add broccoli or cauliflower, or heck even eggplant, whatever would be good in a pasta dish. I decided to do a white sauce or cream base instead of a red sauce because I made a vegan bolognese which was also served at the party, so I didn't want to have 2 red sauce dishes. Anyway, it turned out great, and will be making it again soon, so I thought I would pass on the "recipe"... it was kind of put together as I went, so the recipe may not be exact... but enjoy cooking a veggie meal for yourself/friends, and as always, Happy Cooking.

White Sauce Veggie Lasagna
1 box "no cook" lasagna pasta sheets
1 zucchini, thinly sliced on a mandolin, to be sure slices are even, raw
1 bunch kale, rinsed, veins removed, rough chop
3 cups spinach
1 package of brown button mushrooms (any mushroom would work so use your favorite), thinly sliced, like the zucchini, raw
2 cups heavy cream
4 cups shredded mozzarella
2 cups shredded parmesan cheese
1 16oz container full fat/low fat cottage cheese (preferably large curd)
8oz ricotta cheese
1/4 cup fresh herbs, chopped (thyme, rosemary, oregano, sage... whatever you have on hand that makes you think of Italian food)
2 eggs, beaten
garlic, Lots of garlic
salt and pepper to taste.

* sweat down the kale in a little olive oil, cook until wilted, add spinach and wilt down adding water as needed. Add some rough chop garlic (to taste), salt and pepper to taste. Pour in the heavy cream, allow greens to simmer, and the cream to reduce.
* while that is cooking, combine in a large bowl the cottage cheese, ricotta, and 2 eggs. Zest 2-4 cloves of fresh garlic into the mix. Add herbs, salt and pepper. Mix well, set aside.
* When the cream sauce is reduced a bit (not too watery, but not too thick) place enough on the bottom of the lasagna pan to cover it thinly. Place noodles down, top with ricotta/egg mixture, next layer is the sliced zucchini, then mushrooms, then a layer of mozzarella, noodles, cream/kale sauce, ricotta/egg mix, zucchini, mushrooms, mozzarella, press down on the layers as you go to eliminate gaps, and continue until you have a final layer of noodles on top, cover with the last of the cream/kale sauce, and top with remaining mozzarella, and the 2 cups of parmesan cheese. Cover with foil and bake at 350 degrees for about 45 minutes. Uncover and continue to cook for another 20 min, and broil the top for the last 5-7 minutes. Allow to cool (it makes it easier to slice), and enjoy!!