Vegetable Lasagna
Vegetable Lasagna is an impressive dinner. Made with 9 lasagna noodles, 1 (4 oz.) can mushrooms, drained, 1/2 c. chopped onion, 1/2 tsp. italian seasoning and 1/2 c. margarine, softened, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Cook lasagna noodles according to package directions; drain. Saute mushrooms and onion in skillet until tender.
Add Italian seasoning; mix well.
Melt margarine over low heat in large saucepan.
Stir in flour, salt and pepper gradually until smooth; stir in milk.
Bring to a boil.
Boil for 1 minute, stirring constantly; remove from heat.
Stir in 1/4 cup Mozzarella cheese. Squeeze spinach dry.
Chop spinach and broccoli.
Combine with carrots in bowl; mix well.
Combine Ricotta cheese and egg in bowl; mix well.
Layer 1 cup white sauce, vegetables, noodles, Ricotta cheese mixture, mushroom mixture and remaining white sauce in 9 x 13-inch baking pan.
Sprinkle with remaining Mozzarella cheese.
Bake at 400Β° for 20 to 25 minutes or until hot and bubbly.
Yield: 8 servings.
π· Perfect Pairings
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