 |
Vegetable Lasagna
Recipe By : Betty Crocker's Timesaving Ckbk (Anita Matejka)
Serving Size : 10 Preparation Time :0:15
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----White Sauce----
1/4 C margarine -- melted
1/3 Cup flour -- unbleached
1 Teaspoon salt
3 C skim milk
----Lasagna----
12 lasagna noodles -- cooked
----Layer----
10 Ozs frozen spinach -- *
2 C lowfat cottage cheese
1/4 C Parmesan cheese -- grated
1 Tsp basil
1/2 Tsp oregano
1/4 Tsp black pepper
----Layer----
8 Ozs mushrooms -- sliced
2 C carrots -- sliced
1/2 C onions -- choped
1 C bell peppers -- chopped
1 C mozzarella cheese -- part skim milk
Preheat oven at 350. This recipe calls for a 13 x 9 x 2" pan unprepared;
set it aside. To prepare White Sauce, heat margarine in a 1 quart
saucepan over low heat until melted. Stir in flour and salt. Cook over
low heat, stirring constantly, until bubbly; remove from heat. Stir in
milk. Heat to boiling, stirring constantly. Boil and stir 1 minute;
cover and keep warm.
If sauce thickens, beat in small amounts of milk. To prepare lasagna
noodles, cook them as directed on package directions. In a mixing bowl,
combine spinach, cottage cheese, Parmesan cheese, basil, oregano, and
pepper; set aside. In a skillet, cook mushrooms, carrots, onions, and
bell peppers until soft and tender; set aside. Arrange 4 noodles in pan.
Top with with half cheese mixture, 1/2 cup mozzarella cheese and 4 more
noodles. Layer cooked vegetables on noodles. Spread half of the White
Sauce over top. Top with remaining noodles, cheese mixture, White Sauce,
and mozzarella cheese. Bake for 45 minutes. Let stand 10 minutes before
cutting.
- - - - - - - - - - - - - - - - - -
NOTES : *Rinse frozen spinach under running water to separate. Drain;
pat dry with paper towels.
- - - - - - - - - - - - - - - -
|
