Vegetable Lasagna Recipe
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Vegetable Lasagna
4 tbsp Olive oil
1/4 lb Shallots
10 oz Spinach, frozen
2 cup Broccoli floweretts
1 cup Carrots sliced
12 oz Lasagna noodles, uncooked
2 cup Ricotta Cheese
16 oz Mozzarella Cheese
3 each Tomato raw, medium
8 tbsp Parsley dried
2 large Eggs
4 tbsp Butter, unsalted
5 tbsp All purpose flour
2 cup Milk 1%
1 tsp Salt
1/4 tsp White pepper
1/8 tsp Nutmeg
1/2 cup Parmesan grated, 1/2 cup
Make the cheese sauce first. In skillet melt the tablespoons of
butter over low heat. Turn heat up to high and add flour blending
into a smooth paste. Add salt, nutmeg, white pepper and blend well.
Add milk and parmesan stirring to blend until the cheese melts
smoothly. Remove from heat. Cheese filling: In another bowl mix
ricotta, beaten eggs, grated mozzarella cheese and dried parsely. Mix
well. Vegetables: In a skillet at high heat add some olive oil and
saute' the chopped shallots for a few minutes. Reduce to medium heat
and add the chopped vegetables, except the tomato, stirring
occasionally cook uncovered for about 10 minutes. Cook the lasagna
noodles per directions, rinse and set aside to cool. Grease a deep
casserole dish. Put a little of the cheese sauce on the bottom then
layer in three or four noodles. Next a cheese sauce, then cheese
filling then vegetables. Top with a few slices of raw tomato. Repeat
three times you can leave off the top layer of tomato if you want
browner cheese top. Bake in a 350 degree oven for about 35 minutes. |
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In planning a weight loss regime, the important thing is to attempt to decrease your consumption of refined carbohydrate, fat and salt.
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