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4 T Olive oil
1/4 lb Shallots
10 oz Spinach, frozen
2 c Broccoli floweretts
1 c Carrots sliced
12 oz Lasagna noodles, uncooked
2 c Ricotta Cheese
16 oz Mozzarella Cheese
3 ea Tomato raw, medium
8 T Parsley dried
2 lg Eggs
4 T Butter, unsalted
5 T All purpose flour
2 c Milk 1%
1 t Salt
1/4 t White pepper
1/8 t Nutmeg
1/2 c Parmesan grated, 1/2 cup
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.
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 tomato if you want browner cheese
top. Bake in a 350 degree oven for about 35 minutes.