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Vegetable Lasagne w/Parmesan Cheese




Source of Recipe


Internet


List of Ingredients




3 tablespoons butter
6 ounces carrots, peeled and chopped
6 ounces zucchini squash, chopped
6 ounces yellow squash chopped
3 garlic cloves, finely chopped
2 tablespoons fresh basil, finely chopped, or 1/2 teaspoon dried basil
salt and pepper, to taste
4 ounces fresh spinach leaves
2 cups fresh tomatoes, chopped

Cheese Sauce:
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 1/2 cups milk
1 cup Parmigiano-Reggiano cheese, grated
1/2 cup dry white wine, room temperature

1 recipe freshly-made lasagne noodles, uncooked
1/3 cup Parmigiano-Reggiano cheese, grated


Recipe



Heat the butter in a large, deep-sided skillet or Dutch oven over medium-low heat. Chop the carrots, zucchini and yellow squash into bite-size pieces. Place the vegetables and garlic in the skillet and cook, turning often, for about 10 minutes, or until tender.

Rinse the spinach leaves and drain well. Stem and coarsely chop the leaves if they are large. Chop the tomatoes and set aside. Cheese Sauce: Melt the butter in a saucepan over medium-low heat. Blend in the flour and salt. Cook, stirring for 2 minutes. Add the milk all at once. Raise the heat to medium and stir until the sauce is thick and bubbly. Remove the sauce from the heat and immediately add 1 cup of the grated cheese and stir until smooth. Stir in the wine and set aside.

Make the lasagne noodles as directed. Cut to fit a 13x9-in baking dish.

To assemble: Spoon a small amount of the cheese sauce over the bottom of the baking dish. Place two sheets of uncooked lasagne noodles on the sauce, side by side. Spread half of the spinach leaves over the noodles. Top with half of the chopped tomatoes. Sprinkle with salt and pepper. Spoon about 1/2 cup of the cheese sauce over top. Add a second layer of noodles. Spoon half of the vegetable mixture evenly over the noodles. Top with 1/2 cup of cheese sauce. Repeat the process two more times. End with a layer of noodles on top (You should have 5 layers of noodles and 2 layers each of the vegetable mixture and the spinach and tomatoes.) Spread the remaining cheese sauce evenly over the top layer of noodles and sprinkle with 1/3 cup grated cheese.

Bake, uncovered, in a 400 degree oven for about 30 minutes, until lightly browned and bubbly. Let rest for 15 minutes before cutting. Serve warm.
Serves 8.