Vegetable Lasagna


posted by Sandy in Baltimore 07-31-98 10:43 AM

Vegetable Lasagna

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Buffet Do Ahead
Freezes Lasagna

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Lasagna Noodles
1 Cup Chopped Onion
1/4 Cup Butter
2 Tablespoons Cornstarch
2 Teaspoons Parsley -- dried
2 Teaspoons Basil -- dried, crushed
1/2 Teaspoon Garlic Powder
1 Quart Milk
2 (10 oz.) Boxes Frozen Chopped Spinach and/or Broccoli -- Thawed and drained
Carrots -- shredded
3 1/2 Cups Ricotta Cheese
2 Eggs -- beaten
16 Ounces Shredded Mozzarella
1 Cup Grated Parmesan Cheese
To Taste Salt and Pepper


Preheat oven to 350° F. and cook noodles according to package directions; drain. Rinse in cold water; drain well.

In a medium saucepan, cook onion in butter until tender. Stir in cornstarch, parsley, basil, and garlic powder. Add milk all at once. Cook and stir until thickened and bubbly. Stir in spinach.

In a bowl, stir together ricotta and egg. Add mozzarella and half of the Parmesan; mix well.

Arrange 3 of the noodles in the bottom of a greased 9x13x2-inch baking dish. Top with half the spinach mixture and half the ricotta mixture. Repeat layers. Top with remaining Parmesan.

To bake and serve at once, bake for 40 minutes or until mixture is bubbly. To chill and bake later, cover with foil. Refrigerate for up to 24 hours. To serve, bake covered in 350° oven for 30 minutes. Uncover, bake 20 minutes more or until bubbly. To freeze and bake later, wrap dish tightly in moisture and vapor proof wrap. Label and freeze. To bake, remove wrap and cover dish with foil. Bake in 350° oven for 1 hour. Uncover; bake 30 minutes more or until bubbly. Let stand for 10 minutes before serving.



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