Pasta: Vegetable Lasagna

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* Exported from MasterCook Buster *

 

Vegetable Lasagna

 

Recipe By : TV Cooking with Yvonna

Serving Size : 6 Preparation Time :

Categories : Italian Pasta

Ovo-Lacto

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons olive oil

1/4 pound shallots

10 ounces spinach -- frozen

2 cups broccoli floweretts

1 cup carrots sliced

12 ounces lasagna noodles -- uncooked

2 cups ricotta cheese

16 ounces mozzarella cheese -- grated

3 medium tomato raw

8 tablespoons parsley dried

2 large eggs

4 tablespoons butter -- unsalted

5 tablespoons all purpose flour

2 cups milk 1%

1 teaspoon -- salt

1/4 teaspoon white pepper

1/8 teaspoon nutmeg

1/2 cup parmesan -- grated

 

Make the cheese sauce first. In skillet melt the tablespoons of

butter over low heat. Turn heat up to high and add flour blending

into a smooth paste. Add salt, nutmeg, white pepper and blend well.

Add milk and parmesan stirring to blend until the cheese melts

smoothly. Remove from heat.

 

Cheese filling: In another bowl mix ricotta, beaten eggs, grated

mozzarella cheese and dried parsely. Mix well.

 

Vegetables: In a skillet at high heat add some olive oil and saute'

the chopped shallots for a few minutes. Reduce to medium heat and add

the chopped vegetables, except the tomato, stirring occasionly cook

uncovered for about 10 minutes. Cook the lasagna noodles per

directions, rinse and set aside to cool. Grease a deep casserole dish.

Put a little of the cheese sauce on the bottom then layer in three or

four noodles. Next a cheese sauce, then cheese filling then

vegetables. Top with a few slices of raw tomato. Repeat three times

you can leave off the top layer of tomato if you want browner cheese

top. Bake in a 350 degree oven for about 35 minutes.

 

Source: From TV Cooking with Yvonna 1994

Converted by MC_Buster.

 

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