Vegetable Lasagna

Ingredients

• 2 tablespoons melted margarine
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 3 cups skim milk
• 12 lasagna noodles (cooked as directed)
• 14 ounces canned spinach, drained
• 1 1/2 cups part skim milk ricotta cheese
• 1/4 cup fat-free parmesan cheese
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 teaspoon ground pepper
• 8 ounces sliced mushrooms
• 2 cups sliced carrots
• 1/2 cup chopped onion
• 1/4 cup chopped green peppers
• 1 1/2 cups fat-free mozzarella cheese, shredded

Directions

Preheat oven to 350 degrees. Make white sauce by heating margarine in a 1 quart sauce pan over low heat. Stir in flour and salt. Cook for 1 minutes stirring constantly. Remove from heat and stir in milk. Reheat to boiling stirring constantly. Boil and stir for 1 minute. Cover and keep warm. If sauce thickend too much, thin with small amounts of skim milk. In a mixing bowl, combine, spinach, ricotta, parmesan, basil, oregano, and pepper. Set aside. In a skillet cook mushrooms, carrots, onions, and green peppers until tender. In a 9 X 13 pan place 4 noodles in the bottom. Top with half the spinach mixture, 1.2 cup mozzarella cheese. Cover with another 4 noodles, vegetable mixture, 1/2 the white sauce. Layer with another 4 noodles, spinach mixture, white sauce, and top with remaining mozzarella cheese. Bake 45 minutes. Let stand 10 minutes before cutting.

Submitted 6/13/05.
Source: http://pages.ivillage.com/bh/weightlossbuddys/
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Vegetable Lasagna