"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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!

Contributor:  
Contributor:  
Kathy Dalbey

Category:
Category:

Ingredients:  
Ingredients:  
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

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

Directions:
Directions:
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

Repeat
Final layer is noodles, mozarella and sauce

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

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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