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Veggie Lasagna Recipe

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This recipe for Veggie Lasagna, by , is from The McCullough Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Tyson
Added: Monday, January 12, 2009


Ingredients for the sauce:
6 tbsp Butter
4 tbsp Flour
1/2 tsp Garlic salt
1/2 tsp Ground red pepper
1 cup Parmesan cheese

For the Lasagna:
3 1/2 - 4 cups Milk
3 cups total of Broccoli, Cauliflower and Spinach or any preferred vegetable (chopped)
1 cup Shredded carrots
1 Bell pepper (chopped)
1 can Sliced water chestnuts
1/2 cup Chopped onion
3 Cloves garlic (minced)
2 tbsp Oil
2 cups Ricotta cheese
9 Lasagna noodles
3 cups of various shredded cheeses, we use the prepackages cheese for pizza.

Sauce Directions:

Melt butter in medium saucepan on low heat. Stir in flour, salt and red pepper. Cook for two minutes while stirring. Gradually stir in milk until well blended. Cook on medium heat until mixture boils and thickens. Reduce heat to low while stirring constantly. Allow to simmer for three minutes before adding parmesan cheese.

Putting the Lasagna together:

Cook and stir all veggies with onion and garlic in oil in a large skillet on medium-high heat for four-five minutes.
Spoon 1/4 cup of the parmesan sauce into a 12 x 8 baking dish. Top with three lasagna noodles, 1/2 of the ricotta cheese, 1/3 of the veggie mix, one cup cheese and 1/3 of the remaining parmesan sauce. Repeat layers. Top with three remaining noodles, the last of the parmesan sauce, veggie mix and shredded cheese. Add additional parmesan cheese if desired.

If baking with cooked lasagna noodles set oven to 375 and bake covered for 55 mins. and uncovered for 5 mins.

If baking with uncooked noodles set oven to 350 and bake covered for 50 mins. and uncovered for 10 mins.

Number Of Servings:
Number Of Servings:




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