Vegetable lasagna

Yield: 6 servings

Measure Ingredient
4 tablespoons Olive oil
¼ pounds Shalotts
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 mediums Tomato raw
8 tablespoons Parsley dried
2 larges Eggs
4 tablespoons Butter, unsalted
5 tablespoons All purpose flour
2 cups Milk 1%
1 teaspoon Salt
¼ teaspoon White pepper
⅛ teaspoon Nutmeg
½ cup 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.

Source: From TV Cooking with Yvonna 1994 ~--end

Submitted By HENRY REINTGES On 10-17-95

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