| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Italian6 |
6 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 1/4 |
lb |
Shallots |
| 10 |
oz |
Spinach; frozen |
| 2 |
c |
Broccoli floweretts |
| 1 |
c |
Carrots sliced |
| 12 |
oz |
Lasagna noodles; uncooked |
| 2 |
c |
Ricotta cheese |
| 16 |
oz |
Mozzarella cheese |
| 3 |
|
Tomato raw; medium |
| 8 |
tb |
Parsley dried |
| 2 |
lg |
Eggs |
| 4 |
tb |
Butter; unsalted |
| 5 |
tb |
All purpose flour |
| 2 |
c |
Milk 1% |
| 1 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1/8 |
ts |
Nutmeg |
| 1/2 |
c |
Parmesan grated; 1/2 cup |
INSTRUCTIONS
Make the cheese sauce first. In skillet melt the tablespoons of butter over
low heat. Turn heat up to high and add flour blending into a smooth paste.
Add salt, nutmeg, white pepper and blend well. Add milk and parmesan
stirring to blend until the cheese melts smoothly. Remove from heat.
Cheese filling: In another bowl mix ricotta, beaten eggs, grated mozzarella
cheese and dried parsely. Mix well. Vegetables: In a skillet at high heat
add some olive oil and sauté.the chopped shallots for a few minutes. Reduce
to medium heat and add the chopped vegetables, except the tomato, stirring
occasionally cook uncovered for about 10 minutes.
Cook the lasagna noodles per directions, rinse and set aside to cool.
Grease a deep casserole dish. Put a little of the cheese sauce on the
bottom then layer in three or four noodles. Next a cheese sauce, then
cheese filling then vegetables.
Top with a few slices of raw tomato. Repeat three times you can leave off
the top layer of tomato if you want browner cheese top. Bake in a 350F oven
for about 35 minutes.
Per serving: 787 Calories (kcal); 48g Total Fat; (55% calories from fat);
37g Protein; 52g Carbohydrate; 192mg Cholesterol; 878mg Sodium Food
Exchanges: 3 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates
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