Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb Olive oil
1/4 lb Shallots
10 oz Frozen spinach
2 c Broccoli florets
1 c Carrots -- sliced
12 oz Lasagna noodles -- uncooked
2 c Ricotta cheese
16 oz Mozzarella cheese
3 md Tomato
8 tb Dried parsley
2 lg Eggs
4 tb Unsalted butter
5 tb All purpose flour
2 c Milk (1%)
1 ts Salt
1/4 ts White pepper
1/8 ts Nutmeg
1/2 c Parmesan -- grated
Make the cheese sauce first. In skillet melt 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 parsley. Mix well.
Vegetables:
In a skillet at high heat add some olive oil and sauté 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 3 or 4 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°F oven for
about 35 minutes.
