Title: Vegetable Lasagna
Categories: Blank
Yield: 6 Servings
| 4 | tb | 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 | | Tomato raw, medium |
| 8 | tb | Parsley dried |
| 2 | lg | Eggs |
| 4 | tb | Butter, unsalted |
| 5 | tb | All purpose flour |
| 2 | c | Milk 1% |
| 1 | ts | Salt |
| 1/4 | ts | White pepper |
| 1/8 | ts | 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.