Vegetable Lasagna

* Exported from MasterCook II *

Vegetable Lasagna

Recipe By : aa333@cleveland.Freenet.Edu (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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