Vegetable Lasagna
Vegetable Filling:
  • 1 tablespoon olive oil
  • ½ cup onion diced
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 carrots sliced 1/8” thick coins
  • 2 small zucchini sliced 1/8” thick coins
  • 1 package frozen broccoli
  • 1 package frozen spinach thawed and drained
  • 8 ounces cremini mushrooms sliced
  • ½ teaspoon black pepper
Cheese filling
  • 8 ounces mozzarella grated
  • 8 ounces cottage cheese
  • 8 ounces Ricotta cheese
  • ¼ cup Parmesan cheese grated
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup whole milk
  • Phyllo Dough thawed
  • ¼ - ½ cup olive oil
  1. Preheat oven to 350 degrees. Grease a 9 X 13 baking dish.
  2. Put 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until beginning to soften. Add garlic and cook for 2 minutes, stirring. Add carrots and zucchini. Stir to combine. Stir in oregano and basil. Continue stirring until zucchini begins to soften. Add broccoli, spinach, and mushrooms. Add pepper. Toss gently to combine. Turn heat to medium low and place a lid on skillet. Stir occasionally until vegetables are soft. Set aside.
  3. While vegetables are cooking, melt 3 tablespoons of butter in a medium saucepan. Stir in flour to make a paste. Whisk in milk and stir constantly until thickened. Turn off and set aside.
  4. In a large bowl mix together grated mozzarella, cottage cheese, and Ricotta. Set aside.
  5. To assemble lasagna place ½ of the vegetable mixture in the bottom of the greased 9 X 13 pan. Spoon ½ of the cheese mixture over the vegetables, spreading to cover the vegetables. Grate ½ of the parmesan cheese over the top of the cheese mixture. Place 1 sheet of phyllo over the cheese layer, tucking the corners and edges down. Cover the unused phyllo with a sheet of waxed paper and a damp lint free towel or paper towel. Using a pastry brush, brush the top of the sheet of phyllo on the cheese mixture with olive oil. Repeat until you have four sheets of phyllo. Add the remaining vegetable mixture on top of the phyllo layer. Spoon remaining cheese mixture over the vegetables. Be sure to spread the cheese completely over the top of the vegetables. Grate remaining parmesan cheese over the top. Carefully pour the white sauce over the cheeses. Top with 4 sheets of phyllo, oiled between each. Make sure to tuck the corners and edges down and oil well.
  6. Bake in preheated oven for 20-30 minutes until the phyllo is lightly golden and crisp.
  7. Remove from oven to a wire rack to cool for 10 minutes. This allows the sauce and cheese to set up slightly before serving.