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Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna, by , is from The Engelhaupt Family Cookbook Project, 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:  
Evon Engelhaupt

Category:
Category:

Ingredients:  
Ingredients:  
2 medium zucchini
bunch fresh broccoli
2 cups firmly packed fresh spinach leaves
6 tbsp butter or margarine
tsp oregano
salt
1 (15-16 oz) container Ricotta cheese
2 eggs
⅔ pkg (16 oz) lasagna noodles
cup flour
2 cups milk
cup grated Parmesan cheese
1 pkg (8 oz) mazzarella cheese, sliced

Directions:
Directions:
Preheat oven to 350

Dice zucchini (you should have about 3 cups). Coarsely chop broccoli (about 2 cups). Coarsely chop spinach. In a 12" skillet over medium heat, melt 4 tbsp butter. Add zucchini, broccoli, oregano and tsp salt. Cook, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Add spinach. Toss until wilted. Remove skillet from heat.

In a medium bowl, using a fork, mix ricotta and eggs. Cook lasagna noodles in a large pot of boiling salted water until tenderbut still firm to bite. Drain.

In a 2 quart saucepan over medium heat, melt remaining 2 tbsp butter. Stir in flour and tsp salt until smooth. Gradually stir in milk. Cook, stirring constantly, until sauce boils and thickens. Stir in Parmesan cheese. Remove saucepan from heat.

In a 13 x 9 baking dish, layer half of the noodles, half of the ricotta mixture, half of vegetable mixture and half of mozzarella. Top with half of white sauce, then with remaining noodles, ricotta and vegetables. Spoon remaining sauce over vegetable layer. Arrange remaining mozzarella over. Bake 40-45 minutes or until hot and bubbly. Let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
8

 

 

 

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