Vegetable Lasagna
Vegetable Lasagna is an impressive dinner. Made with 2 lb. fresh spinach or 2 (10 oz.) pkg., 1/4 c. butter, 1 large onion, chopped, 1/2 lb. fresh mushrooms, sliced and 3 cloves garlic, minced, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Wash spinach and trim off stems.
In a large pot, steam spinach 3 to 4 minutes.
Drain and squeeze out water, then chop.
In a medium saucepan, melt butter and saute onion, mushrooms and garlic until onion is translucent.
Stir in flour and remove from heat. Gradually stir in milk, oregano, salt, basil and pepper.
Return to heat, stir constantly until mixture boils and thickens.
Stir a little hot mixture into eggs, return egg mixture to sauce and cook 1 minute, stirring.
Stir in Parmesan cheese.
Spread a thin layer of sauce in a 9 x 13-inch shallow pan.
Layer half the noodles in the dish; spread chopped spinach over noodles.
Spoon half the sauce over the spinach.
Cover with half the tomato slices, all the Ricotta cheese and half the sliced Mozzarella.
Layer remaining noodles, tomatoes and sauce.
Top with Mozzarella.
Bake, covered, at 375Β° for 15 minutes.
Uncover and bake 20 minutes until hot and fluffy.
Let stand 15 minutes before serving.
Serves 8.
π· Perfect Pairings
Complete your meal with these
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