"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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