Vegetable Lasagna
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Vegetable Lasagna
  Lasagna    Vegetables  
Last updated 6/12/2012 1:00:32 AM. Recipe ID 23710. Report a problem with this recipe.
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      Title: Vegetable lasagna
 Categories: V, E, G, E
      Yield: 6 Servings
 
      4 T  Olive oil
    1/4 lb Shallots
     10 oz Spinach, frozen
      2 c  Broccoli floweretts
      1 c  Carrots sliced
     12 oz Lasagna noodles, uncooked
      2 c  Ricotta Cheese
     16 oz Mozzarella Cheese
      3 ea Tomato raw, medium
      8 T  Parsley dried
      2 lg Eggs
      4 T  Butter, unsalted
      5 T  All purpose flour
      2 c  Milk 1%
      1 t  Salt
    1/4 t  White pepper
    1/8 t  Nutmeg
    1/2 c  Parmesan grated, 1/2 cup
 
  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
  occasionally 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.
 




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Recipe ID 23710 (Apr 03, 2005)

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