*  Exported from  MasterCook II  *

                           Vegetable Lasagna

Recipe By     : [email protected] (Robert N. Hartman)
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      pound         spinach -- fresh
  2      teaspoons     margarine
  1      pound         carrots -- cleaned and  sliced
  2      cups          broccoli flowerets
  2      cups          vegetable broth
  1      cup           milk -- low-fat
    1/2  cup           onion -- chopped
  6      teaspoons     margarine
    1/2  cup           flour -- all-purpose
    1/2  cup           wine -- dry white
  1      cup           parmesan cheese -- grated
  4      ounces        swiss cheese -- shredded
  4      ounces        provolone cheese -- shredded
 10                    lasagna noodles -- cooked
  2      cups          tomato sauce

Remove stems from spinach. Wash leaves thoroughly; cook spinach in a small
amount of boiling water 5 to 8 minutes or until tender. Drain; place
spinach on paper towels, and squeeze until barely moist. Finely chop
spinach. Combine chopped spinach, 2 tbsp. margarine, and salt and pepper to
taste; set aside.

Cook carrots and broccoli in boiling water to cover 8 to 10 minutes or
until tender; drain well. Combine spinach, carrots, and broccoli, and set
aside.

Combine vegetable broth and milk in a saucepan. Cook over medium heat until
warm; remove from heat, set aside.

Saute chopped onion in 1/4 cup plus 2 tbsp. margarine in large skillet
until tender. Add flour, and cook 3 minutes, stirring constantly. Add warm
broth mixture and wine; simmer 5 minutes or until mixture is thickened,
stirring constantly. Remove from heat and set aside.

Combine cheeses. Arrange 5 lasagna noodles in lightly greased 13x9x2-inch
baking dish (grease with Pam type product). Layer 1/4 white sauce, 1/2
vegetables, 1/3 cheese, then 1/4 white sauce again. Repeat layers. Spread
tomato sauce over top. Sprinkle with remaining 1/3 cheese. Bake uncovered,
at 350 degrees F for 35 minutes. Let lasagna stand 10 minutes before
serving.

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