INGREDIENTS

INSTRUCTIONS

SAUCE
Gently fry the carrots and garlic in some butter, set aside. Gently fry the
onions and mushrooms in some butter, set aside. Wash the spinach and cook
gently in a saucepan without adding any water. Stir frequently. This really
does work and it stops it from going slimy. Add the corn to this and set
aside. Now make the white sauce. Melt the butter in a saucepan, take it off
the heat, add the corn starch.
Mix this well. Slowly add the milk, stirring all the time. It is important
not to stop stirring, even for a moment. Return it to the heat and keep
stirring until it thickens. Now build your lasagna. Take a large square
ovenproof dish at least 2 inches deep (we use one about 8 x 12 inches for
the quantities given) and assemble in layers starting with a layer of
lasagna, then a layer of sauce, then one of the previously-prepared
vegetable pairs. Repeat the lasagna, sauce, vegetable pair combination
twice more. At this point you should, if all has gone well, run out of
vegetables. Finish off with lasagna and then sauce. Top with the cheese and
sprinkle on a little paprika if you want. Bake for about 35 minutes at
350F.
This vegetarian dish can be served on its own or with a side salad. My
thanks to Erica and Milica who gave me this recipe and who tried different
vegetable combinations until the corn stopped falling out of the sides.
Experiment for yourself, substitute different vegetables according to the
season and your preference. Yield: Serves four to six people.
* The servings should stay whole as you serve them.
Per serving: 481 Calories (kcal); 15g Total Fat; (27% calories from fat);
15g Protein; 74g Carbohydrate; 39mg Cholesterol; 264mg Sodium Food
Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“God promises a safe landing, not a calm passage.”