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Vegetable lasagna

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Ingredients/Components

cream cheese - 8 oz
milk
salt - 1 tsp
cornstarch - 2 Tbsp
margarine - 2 Tbsp
cloves garlic, minced - 2 item
Parmesan cheese - 3/4 c
chopped onions - 1 c
shredded Mozzarella cheese - 8 oz
corn oil
carrots, grated - 2 item
sliced mushrooms - 8 oz
Ricotta cheese - 15 oz
Blue cheese - 3 oz
cooked lasagna noodles - 8 oz
large red peppers, chopped - 2 item
frozen chopped spinach, squeezed dry - 20 oz

How to make vegetable lasagna:

Filling:2 Tbsp. corn oil1 c. chopped onions2 large red peppers, chopped8 oz. sliced mushrooms2 carrots, grated2 cloves garlic, minced15 oz. Ricotta cheese8 oz. shredded Mozzarella cheese3/4 c. Parmesan cheese1 tsp. salt20 oz. frozen chopped spinach, squeezed dry8 oz. cooked lasagna noodles Cheese Sauce: In 2-quart saucepan, melt margarine over medium heat. Stir in cream cheese. Gradually stir in milk and cornstarch. Stirring constantly, bring to a boil; boil 1 minute. Remove from heat. Stir in Blue cheese until melted. Makes about 4 cups.

Filling: In large skillet, heat corn oil over medium heat. Add next five ingredients; saute until tender, 8 to 10 minutes. Combine Ricotta cheese, Mozzarella cheese, 1/2 cup Parmesan cheese and salt. Stir in sauteed veggies and spinach.

Pour 1 cup of cheese sauce into a 13 x 9 x 2-inch baking dish. Layer 1/3 of lasagna noodles, 1/2 of the cheese mixture and 1 cup of the cheese sauce. Repeat once. Top with the remaining noodles, cheese sauce and 1/4 cup of Parmesan cheese. Bake at 350° for 60 minutes. Let stand 20 minutes. Serves 8.

Recipe categories: Pasta, Main dish, Lasagna.

Rating:

Average rating: 4, total votes: 4

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