Vegetable Lasagna

Recipe Ingredients

4 tablespoons	60ml	Olive oil
1/4 lb	113g / 4oz	Shallots
10 oz	284g	Spinach - frozen
2 cups	292g / 10oz	Broccoli floweretts
1 cup	110g / 3.9oz	Carrots sliced
12 oz	340g	Lasagna noodles - uncooked
2 cups	292g / 10oz	Ricotta cheese
16 oz	454g	Mozzarella cheese
3		Tomato raw - medium
8 tablespoons	120ml	Parsley dried
2 tablespoons	30ml	Eggs (large)
4 tablespoons	60ml	Butter - unsalted
5 tablespoons	75ml	All purpose flour
2 cups	474ml	Milk 1%
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	White pepper
1/8 teaspoon	0.6ml	Nutmeg
1/2 cup	118ml	Parmesan grated - 1/2 cup

Recipe 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 saute' 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 tomat o if you want browner cheese top. Bake in a 350 degree oven for about 35 minutes.

Source:
RECIPE FOR HEALTH: Healthy Eating Extra!

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