Vegetable Lasagna (Lacto)

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* Exported from MasterCook Buster *

 

Vegetable Lasagna

 

Recipe By :

Serving Size : 12 Preparation Time :

Categories : Italian Pasta

Lacto

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***LASAGNA***

1 tablespoon butter -- melted

1 pound lasagna noodles -- cooked according to

-- directions

1 container (15 oz) ricotta

-- cheese

1 package mozzarella cheese -- shredded (8 oz)

1/2 cup romano cheese -- grated

2 packages frozen chopped spinach -- thawed and squeezed

-- dry (10 oz)

1 pound carrots -- shredded and

-- blanched one minute

-- in boiling water

1/2 cup parmesan cheese -- freshly grated

1/4 cup plain dry bread crumbs

***WHITE WINE SAUCE***

1/2 cup butter

1/2 cup onion -- minced

1 tablespoon garlic -- minced

1/3 cup all purpose flour

1/2 cup dry white wine

1 quart milk

1 bay leaf

3/4 teaspoon -- salt

1/4 teaspoon pepper -- freshly ground

1 pinch each nutmeg and ground cloves

 

Melt butter in large saucepan over medium heat. Add onion and

garlic, cook until translucent, about 5 minutes. Add flour and cook,

stirring constantly for 2 minutes. Stir in wine and milk, then bay

leaf and spices. Bring to a boil, stirring; reduce heat and simmer,

stirring occasionally, 10 minutes. Discard bay leaf.

 

Preheat oven to 400 degrees F. Brush 13 x 9 baking dish with butter.

cover bottom of dish with a layer of lasagna noodles spread one cup

white wine sauce over top. Dot with one third of the ricotta, then

sprinkle with one third each mozzarella, romano, spinach and carrots,

and 2 tablespoons parmesan. Repeat layering 2 more times. Top with

fourth layer of noodles, spread with remaining sauce and sprinkle with

remaining parmesan and the bread crumbs. Bake uncovered 40 to 45

minutes, until top is golden.

 

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