Vegetable Lasagna
Linda legg
ingredients
- 12 lasagna noodles, cooked and drained
- 2 medium carrots, grated
- 1 small zucchini, grated
- 1 small sweet red pepper, diced
- 1 head fresh broccoli, chopped
- 1 medium onion, chopped
- 2 Roma tomatoes seeded and chopped
- 1 garlic clove, minced
- 2 tablespoon olive or vegetable oil
- 1/4 cup of butter
- 1/4 cup flour
- 2 cups milk
- 1/4 cup grated Parmesan cheese
- 2 tablespoon fresh basil
- 1/4 teaspoon onion salt
- 1/4 teaspoon garlic powder
- 3/4 cup ricotta cheese
- 1 egg lightly beaten
- 1 teaspoon Italian seasoning
- 2/3 cups shredded mozzarella
directions
- 1
In a skillet saute the vegetables and garlic in oil until tender:set aside. In a saucepan, melt butter. Stir in flour until smooth;Gradually add the milk, Bring to a boil Cook and stir for 1-2 minutes or until thickened. Add the Parmesan Cheese, Basil, onion salt, and garlic powder. In a bowl, combine the ricotta, egg, cheese and seasoning.
- 2
Spread 1/4 cup white sauce in a un greased baking dish,
- 3
Cover bottom of dish with noodle and layer wit 1/3 shredded cheese,white sauce, vegetable mixture and the ricotta cheese mixture.
- 4
Repeat layers top with shredded cheese
- 5
Cover and bake at 350* degrees for 30 minutes Uncover and bake 10 minutes longer or until heated through. let stand for 5 minutes
Source: Linda legg
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