5 Cheese Veggie Lasagna with White Sauce

5 Cheese Veggie Lasagna with White Sauce

Note: All ingredients:

The amount is a suggestion only. Taste to add more if needed. I personally added more of most. Always, better to start with too little than too much 😊 Personally, I make extra of the “dip” to use to make garlic cheesy bread. You can use less or more of any of the ingredients below depending on taste and whether you want to use the extra sauce for cheese bread or for an enchilada dish later.

Dishes:

· 13X9 casserole dish or whatever size you choose.

· Instapot or steamer

· Mixing Bowl LG

· Colander

Veggies:

· Poblanos X3

· Zucchini Lg X3

· Spinach ½ Bag or more if desired

Cheese/Dairy:

· Ricotta Cheese 5 heaping TBL Spoons

· Parmesan Cheese ½ sm container

· Mozzarella ½ fresh mozzarella ball or roll

· Pepper Jack 1 small package shredded

· Carolina Reaper Cheese ½ - 1 sm package shredded

· Mexican Table Cream 1 container

· Add some salt and pepper if you feel it needs it.

Herbs & Dry Ingredients:

· ½ -1 tsp of crushed Red Pepper

· 2+ TBSP. Garlic Powder or minced garlic

· 2+ TBSP. Onion Powder or minced onions

· Parsley ¼ Cup Fresh or 2+ TBSP Dry

· Basil ¼ Cup Fresh or 2+ TBSP Dry

· Thyme ¼ Cup Fresh or 2+ TBSP Dry

· Oregano ¼ Cup Fresh or 2+ TBSP Dry

· Chives ¼ Cup Fresh or 2+ TBSP Dry

· Paprika 2+ TBSP Dry

· Favorite Green sauce or Enchilada sauce

if you want to add some more spice and flavor add some spicy green sauce. I used the green sauce I from my local La Michoacana Meat Market. I just spread a little over the top of the finished dish. My family likes spicy and the green sauce they make there is awesome. A little of that stuff goes a long way. 😊

Noodles:

Green Lentil lasagna noodle strips (or your choice of lasagna noodles)

1. Wash and cut all veggies.

2. Steam all veggie ingredients together in an Instapot for about 2-3 minutes or you could steam them in a steamer. Whatever makes you happier. I just prefer to steam in the Instapot and be done with it. I added just enough water in the pan to keep them from sticking and set to steam for 3 minutes. When it’s done, drain all veggies in a colander. Hint: I saved the water from steaming and place my noodles in the boiling water for a min or two to soften them up before placing them in the baking dish.

3. While the veggies are draining

4. Cut fresh ingredients into small pieces and place in a bowl. You can also dip your noodles in the boiling water at this point too.

5. Mix all the dairy and herb ingredients together in the large mixing bowl. To get the cheese all melty and mixed well, place them in the microwave for about 1-2 minutes and stir.

6. Once the veggies are good and drained, fold them in with the cheese mix.

7. I sprayed the bottom of my casserole dish with ghee spray but it’s not necessary. Spread a layer of the mix on the bottom of the dish.

8. Spread a layer of noodles on top and continue until mix and/or noodles fill to top of the casserole dish.

9. Top the dish with a layer of the cheese dip.

10. Bake 350-375 for about 30 minutes or until noodles are done.

11. Let sit a few minutes and serve.

As I mentioned, I used the rest of the dip to make cheese bread.

I just covered a layer of the dip on the bread and added more garlic on top of that. Cooked the cheese bread for about 15 minutes at 350 degrees. And Oh My! It turned out wonderful.