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Cheddar/mozzarella Vegetable Lasagna Recipe

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This recipe for Cheddar/mozzarella Vegetable Lasagna is from Maggie Mae's Simple Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb mushrooms, sliced; 1/4 cup (1/2 stick) butter divided; 4 cups shredded carrots; 1/2 cup chopped onion; 1/4 cup flour; 1/2 tsp. salt; dash of pepper; 2-1/2 cups milk, 1 16 oz container ricotta cheese; 1 pkg (10 ox) frozen chopped spinach, thawed, well drained; 9 lasagna noodles, cooked; 1 pkg (8 oz) shredded sharp cheddar cheese; 1 pkg (8-12 oz) Mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley
Directions:
Directions:
Preheat oven to 350 degrees. Cook and stir mushrooms in tbsp of the butter in large skillet on medium high heat until tender. Remove from skillet; set aside. Add remaining 3 tbsp butter, the carrots and onions to skillet. Cook and stir 5 minutes or until carrots are tender. Reduce heat to medium. Blend in flour and seasonings. Gradually add milk; cook, stirring constantly until mixture boils and thickens. Stir in mushrooms.
Combine ricotta cheese and spinach. Place 3 of the noodles on bottom of greased 13 x 9 inch baking dish. Top with half of each of the cheeses and the carrot mixture. Cover with 3 more noodles and the ricotta mixture. Top with the remaining 3 noodles, remaining cheese mixture and remaining carrot mixture. Sprinkle with Parmesan cheese.
Bake 30 minutes or until heated through. Sprinkle with parsley.
Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
1 hr. 15 minutes

 

 

 

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