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    Carrot and Broccoli Lasagna

    1/3 cup Flour
    3 1/2 cup Milk
    1 tsp Salt
    1/4 tsp Pepper
    1 Tbs Tarragon (dried)
    1/4 cup Grated Parmesan
    1/4 tsp Hot pepper sauce
    1 lb Lasagna noodles, cooked
    1 lb Broccoli, thawed and chopped
    3-4 Carrots, shredded
    2 cup Shredded Swiss cheese

    Combine flour and 1/2 cup milk until smooth. Add remaining milk and bring to a boil. Cook until thickened, about 1 minute. Take off heat; stir in salt, pepper, tarragon,
    Parmesan and hot pepper sauce. Set aside 1 cup for topping.

    Put 2 layers of noodles in bottom of 13 x 9 x 2" baking dish. Cover with half the broccoli, half of the shredded carrots, 3/4 cup Swiss cheese, and half the white sauce.
    Repeat. Top with a single layer of noodles and reserved white sauce. Sprinkle with remaining Swiss cheese.

    Bake at 350°. 35 minutes. Let cool at least 15 minutes before serving.


 

 

 

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