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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Vegetable Lasagna Recipe

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Vegetable Lasagna image
May 2000 Bill, Cathy Adkins, Kristen, Ed Adkins (Kristen's parents)


This recipe for Vegetable Lasagna, by , is from "The Good Book According to Marz" (Marilynn) - 20th Anniversary Edition, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 sticks margarine, melted
10 T flour
t garlic powder
t pepper
1 t seasoned salt
1 T parsley
C parmesan cheese

Veggies (see below)

48 oz. cottage cheese or ricotta cheese
8 oz. mozzarella cheese
2 eggs
C parmesan cheese
1# box lasagna noodles, cooked
Alfredo sauce

Melt margarine (may use 1 C of spray margarine) - gradually add flour, garlic powder, salt, pepper, parsley, and cheese.
Grill or saute a variety of vegetables - onions, green pepper, red pepper, zucchini, mushrooms, carrots, and broccoli.
Season veggies with salt and pepper.
Mix veggies with cheeses and eggs.
Layer in lasagna pan alternately noodles, cheese & veggie mixture, and Alfredo sauce.
Top layer should be noodle and sauce sprinkled with parmesan cheese.
Bake at 350 for 1 hour.

Number Of Servings:
Number Of Servings:




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