"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna, by , is from A Lifetime of Memories from the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jack Brennan
Added: Friday, March 27, 2009


2-3 cups cubed cooked chicken
1 package lasagna noodles
1 jar Ragu Alfredo sauce
1 can evaporated milk
1 - 8 oz package shredded mozzarella
2 cups sliced carrots
2 cups broccoli florets
2 cups cauliflower florets
whole milk (if needed)
salt, pepper, garlic (to taste)

Cook Lasagna noodles as per package direction. Par-boil carrots until slightly soft. Mix Alfredo sauce and condensed milk and set aside (if you really like Alfredo sauce use 2 jars and delete the condensed milk). Layer noodles, chicken cubes, vegetables, and mozzarella cheese. Pour some of the liquid mixture on each layer.
Add spices to taste. Once all layers are completed, add whole milk to make sure there is liquid for the noodles to absorb. Bake at 350 for about an hour or until the vegetables are done.




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