Recipe(tried): Asiago Cheese Vegetable Lasagna

Hey Y'All!

I made this incredibly delicious Asiago Cheese Vegetable Lasagna for dinner on Saturday and it was to die for!! The layers are ultra fine and I discovered using Barilla's "No Boil" Lasagna noodles to taste just like they were homemade! They are not heavy like the boiling kind, but delicate in flavor and texture.

This lasagna is packed with flavor and color. The aroma in your kitchen will remind you of a Trattoria in Italy! And, for those of you who love to wield the chopping knife and the wood board, this is it...you will chop to your heart's delight! I truly enjoyed preparing this dish!!

This would make a great company dish served alongside a crisp salad and bread...

ASIAGO CHEESE VEGETABLE LASAGNA
Servings: 6-8

VEGETABLES:
1 bag of fresh spinach
2 yellow summer squash, chopped (2 cups)
1 medium Vidalia onion, chopped
1 red bell pepper, chopped
1 cup shredded carrots
1 cup chopped mushrooms
5 to 6 scallions, chopped or sliced
3 garlic cloves, pressed or chopped fine
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. butter plus 2 Tbsp. olive oil (for saute)
WHITE SAUCE:
2 Tbsp. butter
3 garlic cloves, pressed or chopped fine
3 cups milk
3 Tbsp. flour
1/2 cup grated parmesan
ASIAGO RICOTTA MIXTURE:
1 (16 oz.) container ricotta cheese
1 (16 oz.) container cottage cheese
8 oz. Asiago cheese, divided (use 4 oz. for this and 4 oz. for topping)
5 to 6 Basil leaves, chopped or 1 tsp. dried basil
PASTA:
Barilla's"No Boil" lasagna noodles

VEGETABLES:
Remove tough stems from spinach, wash leaves, shake dry. Saute all the vegetables with the oil and butter for about 10 minutes until they are tender. Set aside.

WHITE SAUCE:
Melt the butter in a saucepan over medium heat. Add garlic and cook for 30 seconds.

Stirring constantly with a whisk, add the flour all at once to form a roux.

Gradually add the milk, stirring until nicely blended. Whisk it until thick.

Remove from heat and add the parmesan blending well. Set aside.

ASIAGO RICOTTA MIXTURE:
In a bowl, combine the ricotta, cottage cheese, basil and 4 oz. of grated Asiago cheese. Blend well.

TO ASSEMBLE LASAGNA:
Put about 3 Tbsp. while sauce in bottom of 9x13-inch baking pan.
Add a single layer of no-boil lasagna noodles.
Layer with:
1/3 Asiago-ricotta mixture
1/3 veggie mixture
1/3 white sauce
a layer of noodles
Repeat layers.
Top with:
4 oz. grated Asiago and sprinkle with 2 Tbsp. parmesan.

Bake at 375 for 45 minutes. Let it stand for 15 minutes before cutting.