Vegetable Lasagna #2
Source of Recipe
Donna
List of Ingredients
1 lb Spinach, fresh
2 T Margarine
1 lb Carrots, cleaned & sliced
2 c Broccoli flowerets
2 c Vegetable broth
1 c Milk, 1% low-fat
1/2 c Onion, chopped
6 T Margarine
1/2 c Flour, all-purpose
1/2 c Wine, dry white
1 c Parmesan cheese, grated
4 oz Swiss cheese, shredded
4 oz Provolone cheese, shredded
10 ea Lasagna noodles, cooked
2 c Tomato Sauce
Recipe
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 T 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 T margaine 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.
Pennington values per serving: 535 cal, 24g fat, 40.7% fat cal, 752mg
sod, 33mg chol.
Cooking Light books and magazine. Original recipe however called for
Chicken Broth instead of Vegetable Broth.
tomato sauce for the topping. I also find wheat Lasagna superior toregular.
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