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Lasagne Primavera




Source of Recipe


Internet


List of Ingredients




/4 cup Olive Oil 2 tbsp butter or margarine
3-4 medium zucchini, thinly sliced 2 tbsp all purpose flour
1/2 lb mushrooms, sliced 2 cups milk
1/2 tsp dried thyme 1/4 tsp each salt and pepper
1 medium eggplant, cut in thin slices, quartered 1 cup shredded Gruyere or Emmenthal cheese
1 680ml PRIMO Thick and Zesty Pasta Sauce 9 Oven Ready Lasagne Noodles
1 1/2 cups shredded mozzarella cheese


Recipe



1 In large frying pan, heat 2 tbsp olive oil.
Saute zucchini, mushrooms and thyme 5 minutes or until tender.
Remove from pan.
2 Add remaining oil to pan and saute eggplant 5-8 minutes.
3 In saucepan over medium heat, melt butter.
Stir in flour, then milk, salt and pepper.
Cook and stir until thickened and bubbly.
Remove from heat and stir in Gruyere or Emmenthal cheese until melted.
4 Heat pasta sauce to boil.
5 Pour 1/2 cup into bottom of greased 13x9x2 baking pan.
Top with 3 noodles, zucchini mixture and cheese sauce.
Add 3 noodles, eggplant and 1 cup pasta sauce.
Top with 3 noodles, remaining pasta sauce and mozzarella cheese.
6 Bake in 350 oven for 35-40 minutes or until bubbling.
Let stand 10 minutes before serving.
Makes 6 to 8 servings