Zucchini-carrot lasagne
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Lasagne noodles |
| 2 | Zucchini; shredded | |
| 2 | Carrots; shredded | |
| 1½ | cup | Ricotta cheese |
| 4 | ounces | Mozzarella cheese; shredded |
| ¾ | cup | Grated Parmesan; divided |
| ¾ | teaspoon | Salt; divided |
| ½ | teaspoon | Pepper; divided |
| 6 | tablespoons | Butter or marg. |
| 1 | Onion; chopped | |
| 1 | clove | Garlic; minced |
| ½ | cup | All-purpose flour |
| ¼ | cup | Parsley; fresh, chopped |
| 3 | cups | Milk |
Directions
Preheat oven to 375. Cook noodles, drain and rinse in cold water.
Combine zucchini, carrots, ricotta, mozzarella, ½ cup Parmesan, ½ tsp salt and ¼ tsp pepper. In a saucepan melt butter; add onion and garlic and cook until tender. Stir in flour, parsley and remaining salt and pepper. Gradually whisk in milk and remaining Parmesan.
Cook, stirring constantly until sauce thickens. Prepare lasagne with alternating layers of sauce, noodles and veg. mix ending with noodles and topping with sauce. Bake 50 min until top is golden. Let rest 10 min before serving.
From "Women's World Weekly" Dec. 6, 1994: posted by Jim Weller Submitted By JIM WELLER On 05-22-95