Vegetable Alfredo Lasagna

Healthy vegetables tucked under layers of melted cheese, creamy béchamel sauce, and pasta.

1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
10 ounces frozen chopped spinach, defrosted
1 cup frozen peas
1 cup shredded carrots
Salt to taste
4 tablespoons unsalted butter
1 tablespoon minced garlic
¼ cup all-purpose flour
3 cups whole milk
½ teaspoon table salt
¼ teaspoon grated nutmeg
¼ teaspoon ground black pepper
8 ounces (1 cup) whole milk cottage cheese
1 large egg
¼ teaspoon table salt
Nonstick cooking spray
8 no-boil lasagna noodles from 1 box
½ cup freshly grated Parmesan cheese
1½ cups freshly grated mozzarella or Italian fontina cheese

View the full recipe at Taming of the Spoon →