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"Hunger is the best sauce in the world."--Cervantes

Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna is from Culinary Queen, 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!
Category:
Category:
Ingredients:  
Ingredients:  
9 cooked lasagna noodles
1 tbsp butter
2½ cups milk
¼ cup all purpose flour
1 tsp garlic salt
1 9oz package frozen spinach, thawed and squeezed of liquid
1 cup sliced fresh mushrooms
½ cup chopped onion
1 cup coarsely shredded carrots
1 cup coarsely chopped zuccini
2 eggs
1 cup light ricotta cheese
6oz shredded mozzarella cheese
¼ cup grated parmesan cheese
¼ cup sliced basil
1 roma tomato, chopped
Directions:
Directions:
Coat a medium skillet with butter. Add mushrooms and onions and cook until all water has evaporated. Set aside. Heat oven to 350º. 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 ½ 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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