"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna, by , is from Carrie's Table, 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!

Carrie Sisk


9 cooked lasagna noodles
1 tbsp butter
2 cups milk
cup all purpose flour
1 tsp garlic salt
1 9oz package frozen spinach, thawed and squeezed of liquid
1 cup sliced fresh mushrooms
cup chopped onion
1 cup coarsely shredded carrots
1 cup coarsely chopped zuccini
2 eggs
1 cup light ricotta cheese
6oz shredded mozzarella cheese
cup grated parmesan cheese
cup sliced basil
1 roma tomato, chopped

Coat a medium skillet with butter. Add mushrooms and onions and cook until all water has evaporated. Set aside. Heat oven to 350. In medium saucepan, combine milk, flour, and garlic salt; blend well. Cook over medium heat stirring constantly until mixture boils and thickens. Coat bottom of 9x13 pan with cup sauce and set aside. Combine spinach, carrot, zucchini and mushroom mixture into remaining sauce. In medium bowl, combine ricotta and eggs, stir well. Top bottom layer of sauce in 9x13 pan with 3 noodles, half of ricotta, half of cheese, half of remaining sauce. Repeat layers and top with Parmesan. Bake for 30-40 min or until lightly browned and bubbly. Garnish with fresh basil and chopped tomatoes.




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