SUBMITTED BY: Glenda
VEGETABLE LASAGNA
This came from Betty Crocker’s Timesaving Cookbook – the modifications in
parantheses are mine (Glenda).
INGREDIENTS:
White Sauce
- 1/3 cup margarine, melted
- 1/3 cup flour
- 1 tsp salt
- 3 c skim milk
12 lasagna noodles, cooked
Cheese Layer
- 10 ounce frozen spinach (thaw & squeeze water out of it)
- 2 cups lowfat cottage cheese
- 1/4 cup parmesan cheese, grated
- 1 tsp basil
- 1/2 tsp oregano
- 1/4 tsp pepper
Veggie Layer
- 8 ounce mushrooms, sliced
- 2 cups carrots, sliced
- 1/2 cup onion, chopped
- 1 cup bell peppers, chopped
- ( 1/2 cup or so broccoli)
1 cup mozzarella cheese
INSTRUCTIONS:
Preheat oven 350, and dig out a 9×13 pan, spray with nonstick oil
Prepare White Sauce: heat margarine in a 1 quart sauce pan over low heat
until melted, stir in flour and salt, stirring constantly, until bubbly;
remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil
and stir one minute; cover and keep warm, if it thickens, add a milk in small
amounts.
In large mixing bowl, combine spinach, cottage cheese, parmesan cheese,
basil, oregano, and pepper, set aside. (I used about 1/2 ricotta cheese,
since I didn’t have 2 cups of cottage cheese, it made a good subsitute) Smash
it together, and set it aside.
In a skillet cook mushrooms, carrots, onion, bell pepper (and any other
veggies you want to add) until soft and tender (I used about 1/2 cup of
chicken broth to ‘steam’ them)
Arrange 4 noodles in pan, top with 1/2 the spinach cheese mixture, 1/2 cup
mozzarella cheese and 4 more noodles. Layer all the cooked veggies on top of
noodles, spread 1/2 of the white sauce on veggies, top with remaining
noodles, then layer spinach cheese mixture, white sauce and remaining
mozzarella cheese. Bake 45 minutes, let stand 10 minutes before cutting.
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