This Copycat Kosher recipe was requested by KosherEye reader Risa Goldstein from Alabama. The lasagna noodles are layered with vegetables and a creamy white sauce for a delicious one dish dairy meal.
1/3 cup flour 1/3 cup melted butter 3 cups milk 1 teaspoon salt pinch of nutmeg ½ cup each well drained finely chopped carrots, spinach, broccoli, onions 1/2 cup Parmesan cheese 2 cups mozzarella cheese 2 cloves minced garlic 1 egg 1 lb. cooked lasagna noodles 1 cup buttered bread crumbs*
For the sauce: Make a white roux by whisking flour and melted butter over a medium flame; add milk, salt, and nutmeg. Whisk constantly until mixture is thickened. Set aside. Combine the veggies, Parmesan cheese, mozzarella cheese, garlic, and egg. Mix together well. Put a small amount of the sauce on the bottom of the pan, followed by a layer of cooked noodles, veggie mix, sauce, repeat til you've used it all up. Top with buttered bread crumbs and bake at 400° covered til bubbly, 45-60 minutes,. Remove cover and allow to brown for about ten minutes. Remove from oven and let it rest for at least 15 minutes before cutting and serving. (To make buttered breadcrumbs simply pour melted butter over the crumbs)