Creamy Veggie Broken Lasagna Pasta
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Ingredients
  • 10 lasagna sheets, broken into pieces
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • ¼ teaspoon salt
  • ½ cup parmesan cheese, plus more for sprinkling
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 large zucchini, sliced into half moons
  • 4 ounces baby spinach, stems removed
  • 8 ounces fresh mozzarella cheese, cut into cubes
  • ¼ teaspoon salt, plus more to taste
  • pepper to taste
Instructions
  1. Fill a large dutch oven with water, season liberally with salt and bring to a rolling boil. Cook lasagna pieces until al dente. Drain.
  2. In the same pan melt butter over a medium heat. Whisk in flour, cook one minute. Whisk in warm milk and salt, bring to a boil and then reduce to a simmer until thickened, about five minutes. Stir in parmesan cheese.
  3. In a medium saucepan heat 1 teaspoon olive oil over a medium flame. Add sliced zucchini and garlic, sauté until zucchini is cooked, but still has a bite to it, about three to four minutes.
  4. Toss pasta, zucchini, spinach, mozzarella and sauce together in the same pot the sauce was cooked in until the pasta is coated and spinach is wilted.
  5. Season to taste with salt and pepper. Sprinkle with parmesan cheese.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/creamy-veggie-broken-lasagna-pasta/