VEGETABLE LASAGNA Derived from a recipe in Food Day Magazine, The
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1 box dried lasagna Cook Pasta according to package directions, about 12 minutes. Drain and run under cold water; drain. Place flat on wax paper and set aside. 3 cups broccoli cut into small florets 3 cups cauliflower cut into small florets 3 cups chopped carrots Meanwhile parboil carrots in boiling salted water for 2 minutes, then add broccoli and cauliflower and continue parboiling for 5 minutes more until all are crisp-tender. Plunge under cold running water to stop cooking. Set aside to drain. 6 tablespoons butter 8 tablespoons all-purpose flour 4 cups milk 3 bay leaves Salt to taste (takes quite a bit) Freshly ground white pepper to taste Pinch ground nutmeg Prepare the bechamel: (Don't start this process until the lasagna noodles have been taken care of). Start 4 cups milk to a boil in the microwave, 7 minutes. Meanwhile melt the butter in a heavy saucepan. Sprinkle in the flour, whisk and cook. Do not allow to brown. Remove butter-flour mixture from heat when the second batch of milk is boiling and pour in the boiling milk. As mixture bubbles, beat vigorously with a wire whisk. When well-blended and boiling stops, return pan to medium heat, adding bay leaves. Cook, stirring until thickened, about 5 minutes. Add salt, pepper and nutmeg to taste. Remove from heat and set aside. 8 oz grated mozzarella cheese 8 oz grated Parmesan cheese Preheat oven to 350' F. Grease a 10-by-16-inch Pyrex baking pan with olive oil. Layer bottom with lasagna noodles. Spoon 1/3 of bechamel sauce over noodles, sprinkle 1/3 of vegetables on top of bechamel, then 1/3 of parmesan and mozzarella. Repeat process twice more. 16 oz ricotta cheese blended in food processor with a bit of olive oil 16 oz spaghetti sauce Place blended ricotta in a plastic bag, cut one corner to make a small hole. Pipe the ricotta on top of the final layer. Add one more layer of lasagna. Finally, cover with spaghetti sauce. May be refrigerated overnight. Cover with foil and bake 40 minutes. Will keep a long time in the freezer. Thaw before reheating.