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| Recipe Archives |
| June 2002 Submitted by: Jennifer Murawski Ingredients: Sauce: 8 Tbsp Butter 8 Tbsp Flour 4 C Milk 1 1/2 to 2 C grated fresh Parmesean Cheese Salt & pepper to taste Lasagne: 9 Lasagne noodles 1 C grated Carrots 2 zuchinni squash, thinly sliced 3 C Mozzarella Cheese Spinach Mixture: 2 boxes frozen spinach 1 1/2 C feta cheese crumbled 1 large egg 1/2 C Red Peppers 1/2 C Onion 2 Tbsp butter 1 tsp basil 1tsp oregano Directions: 1. First cook noodles according to direction, and set aside. 2. Next make your spinach mixture: Thaw & squeeze thoroughly the spinach and place in bowl. Add feta, egg, basil & oregano. In small pan, saute onions & peppers in butter until tender, add to spinach mixture. Mix together all ingredients. If too dry, add 1 more egg. Set aside. 3. Next, shred your carrots & thinly slice the zuchinni & set aside. 4. Make your sauce by melting the 8 Tbsp butter in a med. sized saucepan, add you flour, dash of salt & pepper and stir to combine thoroughly. Add your milk and stir over medium heat, constantly until thick & bubbly. Add your parmesean cheese (more or less to taste). Stir til cheese is completely melted. Set sauce aside. 5, Now time to layer the lasagne. In a 9 x 13 pan, layer in this order (bottom to top) Layer 1 Alfredo Sauce to cover bottom (not a lot) 3 noodles 1/2 spinach mixture 1/2 your shredded carrots 1/2 your zuchinni alfredo sauce (about 1 C) 1 C mozzarella Layer 2 3 noodles 1/2 spinach mixture 1/2 your shredded carrots 1/2 your zuchinni alfredo sauce (about 1 C) 1 C mozzarella Layer 3 3 noodles Alfredo Sauce mozzarella cheese additional parmesean if you wish 6. Cover with foil and bake covered at 325 degrees for 30 minutes. Uncover and bake for an additional 15-20 minutes til slightly brown & bubbly. Let sit 15 minutes before serving. Makes 9 large servings |
| Vegetable Lasagne |