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Vegetable lasagna

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Ingredients/Components

eggs - 2 item
butter or margarine - 8 Tbsp
salt - 2 Tbsp
flour - 8 Tbsp
Parmesan cheese - 2 c
chopped carrots - 4 oz
Mozzarella cheese - 2 3
sliced mushrooms - 4 oz
Ricotta cheese - 2 lb
diced onions - 4 oz
cauliflower - 4 oz
broccoli florets
diced tomatoes - 1/2 oz
chopped spinach - 4 oz
diced zucchini - 4 oz
milk or 1/2 c - 4 c
clove diced garlic - 1/2 item
lasagna noodles raw - 1/2 lb

How to make vegetable lasagna:

Lasagna Mixture:4 oz. broccoli florets4 oz. diced zucchini1/2 oz. diced tomatoes4 oz. chopped spinach4 oz. diced onions4 oz. chopped carrots4 oz. cauliflower1/2 clove diced garlic2 lb. Ricotta cheese4 oz. sliced mushrooms1 c. Parmesan cheese2 or 3 lb. Mozzarella cheese2 eggs1/2 lb. lasagna noodles (raw) White Sauce: Melt butter in saucepan. Add flour and salt in one saucepan. Put milk and Parmesan cheese to heat when butter is melted. When milk mixture is hot, pour milk mixture in butter; beat in. Place to side. This is your sauce for Vegetable Lasagna.

Lasagna Mixture: Blanch all vegetables, then drain. Mix Ricotta, Parmesan and egg together.

Arrange White Sauce in bottom of 9 x 13-inch pan. Place noodles, then vegetables and then Mozzarella cheese. Then repeat until all is used. Top with Mozzarella cheese.

Bake at 350° for 45 minutes to 1 hour. This can be made the night before and then baked the next day for about 45 to 60 minutes.

Recipe categories: Pasta, Main dish, Lasagna.

Rating:

2.3

Average rating: 2.3, total votes: 3

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