Vegetarian Lasagna

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Vegetarian Lasagna

 

Ingredients:

1/3cup margarine or butter

1/3cup all purpose flour

1tsp. salt (optional)

1/8tsp. ground nutmeg

3cups milk

1lb. callaloo

2cups Ricotta cheese (or Cheddar)

1/2cup grated Parmesan cheese

1tsp. dried basil crushed (or 2tsp. fresh basil

chopped fine)

1tsp. dried oregano

1/2tsp. garlic powder

1/2tsp. pepper

12 lasagna noodles cooked and drained

1 1/2cups shredded Mozzarella cheese

8oz. fresh mushrooms sliced and sauteed in butter

2 medium carrot sliced

1 medium onion chopped

1medium green pepper chopped

 

Directions:

Grease 13 x 9 baking dish. Steam callaloo, cool and

set aside. Melt margarine in 1qt. saucepan, over low

heat. Stir in flour, salt and nutmeg. Cook over low

heat, stirring constantly until buddly. Remove from

heat. Stir in milk. Heat to boiling, stirring

constantly. Boil for 1 minute. Cover and keep warm (if

sauce thickens, stir in a little milk.) Set aside. Mix

callaloo, Ricotta cheese, Mozzarella cheese, 1/4cup

Parmesan cheese, basil, oregano, garlic powder and

pepper.

 

Arrange a layer of lasagna, cheese mixture, and

vegetables (mushrooms, carrots, onions and green

pepper) in the greased baking dish and pour over 1/2

of the white sauce. Repeat steps but finish with a

layer of lasagna. Top with slices of Mozzarella

cheese. Finish off with a sprinkling of nutmeg or

paprika. Top with sliced of Mozzarella cheese.

 

Finish off with a sprinkling of nutmeg or aprika. Cook

lasagna uncovered in 350 degrees F. oven until bubbly

(bout 35 minutes.) and top is golden brown. Let stand

10 minutes before serving.

 

 

 

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