"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Vegetarian lasagna Recipe

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This recipe for Vegetarian lasagna, by , is from Kathy's Cookbook, 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!

Kathy Dalbey


2 small zuchinni
1/2 bunch of brocolli
2 cups spinach
1/2 teaspoon dried oregano
1 15 oz. Ricotta cheese

Lasagna noodles

1 8oz mozarella cheese

1/4 c flour
2 1/2 c milk
1/4 parmessan cheese

Wash zuchinni and remove ends. Cut into bite sized slices.
Wash brocolli, remove leaves and any woody parts. Cut into bite size pieces.
Cut up spinach as if for a salad.
Stir fry the zuchinni and brocolli --still crisp add oregano, set aside
Melt 3 Tablespoons butter , add flour, pinch of salt, . Add mild and xook until thick. Add in parmessan cheese.
Lightly oil 9 13 cake pan
Cook lasagna noodles for 2 minutes LESS than package directions.
Drain then add water to cool noodles.

Layer 1/3 of the noodles in pan then add
1/2 ricotta by teaspoons evenly
1/2 stir fried vegetables
1/2 chopped spinach
1/3 of grated mozarella
1/3 sauce

Final layer is noodles, mozarella and sauce

Cover with tin foil
Bake at 350 for 40 - 45 min

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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