Vegetable Lasagna for August 4: National Lasagna Day

I made this lasagna with Anne's Flat Dumplings, but if you can't (or don't want to) use them, you can substitute regular lasagna noodles. You can substitute any vegetables you have growing in your garden for any or all of the vegetables, just make sure you have a good mixture and choose vegetables that hold up under cooking.
White Sauce:
6 c. milk
1 c. butter
1 c. white flour
Salt and pepper to taste
1/8 tsp. nutmeg
Heat milk until hot but not boiling. In another pan melt butter. Whisk in flour, cook 3 to 4 minutes, stir constantly. Add milk gradually. Stir until sauce thickens.

1/4 c. vegetable oil
2 cloves garlic, minced
1/2 c. onions, chopped
1 lb. fresh or frozen (thawed and drained) spinach
3/4 c. sliced mushrooms
2 zuchinni, sliced lengthwise
1/2 cup carrot, cut into thin slices
1 lb. ricotta
2 eggs
2 c. grated Parmesan cheese
2 c. grated Mozzarella cheese
1 pkg. Anne's Flat Dumplings or lasagna noodles

Saute garlic and onions in oil until translucent. Stir in the rest of the vegetables. Set aside.
Mix ricotta cheese, eggs, 2/3 cup Parmesan cheese.
Oil a large pan, layer ingredients in following order.
First, 1 1/2 to 2 cups of the white sauce, 1/3 of noodles, half vegetable mixture, all of Mozzarella. Next 1 1/2 to 2 cups of sauce, 1/3 of noodles, all the ricotta mixture, the rest of the vegetable mixture.
Finally, 1 1/2 to 2 cups sauce, remaining noodles, the rest of the sauce. Sprinkle 1 1/3 cup of Parmesan on top.
Bake covered at 350 degrees for 45 minutes.
Uncover for another 10 minutes.
Remove from oven and allow 10 to 15 minutes for lasagna to set before serving.

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