Vegetable Lasagna

Vegetable Lasagna

Recipe By : Betty Crocker's Timesaving Ckbk (Anita Matejka)

10 Preparation Time :

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

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

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.

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,

45 minutes. Let stand 10 minutes before

cutting. - - - - - - - - - - - - - - - - - - NOTES : *Rinse frozen spinach under running water to separate. Drain;

pat dry with paper towels. - - - - - - - - - - - - - - - -