Baked Vegetable Campanelli

You probably already know that when I cook, I COOK! I wanted to come up with a new vegetable lasagna, but I was way too lazy to do the layering. So, I decided to just dump everything in one big bowl and dish it out. It turned out to be fabu-tastic (and I don’t just go throwing around a word like THAT!). If you have a hankering for white vegetable lasagna, try out this recipe.

Now, remember, when you make a casserole or any main dish like this, you should consider doubling, tripling, or even…dare I say it?…quadrupling the recipe. You can just freeze the extra meals to eat later.

I made four 9″ x 13″ pans–one to eat that night and three more for the freezer.

1 (16 oz) bag of campanelli noodles (they look like fluttery trumpet flowers)
1 (10 oz) package frozen chopped spinach
8-10 oz of any frozen vegetable mix that you think looks good
1 egg
3 cups either ricotta cheese, cottage cheese, or a mixture of both
1/2 cup grated parmesan cheese
1 1/2 cups grated mozzerella cheese
1/2 tsp dried oregano
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/2 tsp dried parsley
salt and pepper to taste (not too much salt; there’s already salt in the cheese)

white sauce:
1/3 cup butter
1/3 cup flour
1 tsp salt
1/8 tsp ground nutmeg
3 cups milk

1/2 cup grated mozzerella cheese
1/2 cup bread crumbs
1/4 cup nutritional yeast

Cook noodles according to package directions.

While those are cooking, start preparing the cheese and vegetable mixture.

Partially defrost the vegetables (it can still be a bit frozen, helps with the chopping).

While the veggies are defrosting, prepare the cheese mixture. Beat the egg in a large bowl. Add all cheeses and spices. Combine thoroughly.

Chop partially defrosted into tiny pieces (if kids are a bit oblivious of the veggies, they are more likely to eat them).

Mix the veggies into the cheese mixture.

Prepare white sauce.

Melt butter in a medium pot over medium heat (white sauce is a kinda medium thing).

When it’s melted, whisk in the flour, add the spices and milk, and turn up the heat, whisking continually. When the sauce thickens, take it off the heat and add it to the drained noodles (you can use the pot you cooked the noodles in).

Add the saucy noodles to the cheese and veggie mixture and spoon it out into a 9″ x 13″ pan. Smooth it out and top it with grated mozzerella cheese, bread crumbs, and nutritional yeast.

Cook for 30 minutes at 350 degrees and enjoy!!

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