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This might not be Italian, but it sure
is good. This makes a wonderful luncheon main course and can be made a day
ahead. If you do make ahead, add another 20 minutes to the baking time. To
blanch vegetables bring a large pot of water to a boil. Add vegetables and as
soon as it comes back to a boil remove the vegetables from the pot and run cold
water over them in a strainer to stop the cooking.
A great way to prepare blanched vegetables for a party is to blanch the
vegetables the morning or day before and put them into a plastic bag. Reheat
just before you need them in a pan of boiling water. It just takes a couple of
minutes. Again as soon as it comes back to a boil, leave the vegetables in 1
minute more. Drain and put in your serving dish. |
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Vegetable Lasagna
1/2 C. butter
6 T. flour
4 C. milk
1 t. salt
Melt butter in saucepan, add flour, salt and blend. Whisk in milk and cook until
thick. Set aside to cool.
1 bunch broccoli
1/2 of a large Cauliflower
1/2 C. red roasted pepper diced
10 oz. frozen chopped spinach
1/2 C. minced green onion
1 C. frozen peas
Blanch broccoli and cauliflower. Run cold water over to stop the cooking. Drain
well. Cut into small pieces.
Defrost chopped spinach. Drain and squeeze dry.
Add prepared vegetables to cream sauce. Make sure the vegetables are as dry as
you can get them or they will dilute the cream sauce. Mix vegetables and cream
sauce.
Add 1 C. Parmesan Cheese.
salt and pepper to taste
1 1/2 t. basil
16 oz. carton small curd cottage cheese
2 eggs beaten
Your filling is now ready.
1 large package Lasagna Noodles
Boil 12 noodles until very ala dente and drain. Rinse lightly and set aside.
1 lb. Mozzarella Cheese
Spray the inside of a 9 x 13 inch deep dish pan. Place a layer of noodles on the
bottom. Add 1/3 filling mix. Top with mozzarella cheese. Repeat this process 2
more times.
Bake at 325°F. for 1 hour 30 minutes. It should be bubbly on the edges and the
top a nice golden color.
Serves 10
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