* Exported from MasterCook II * Vegetable Lasagna Recipe By : aa333@cleveland.Freenet.Edu (Robert N. Hartman) Serving Size : 1 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound spinach -- fresh 2 teaspoons margarine 1 pound carrots -- cleaned and sliced 2 cups broccoli flowerets 2 cups vegetable broth 1 cup milk -- low-fat 1/2 cup onion -- chopped 6 teaspoons margarine 1/2 cup flour -- all-purpose 1/2 cup wine -- dry white 1 cup parmesan cheese -- grated 4 ounces swiss cheese -- shredded 4 ounces provolone cheese -- shredded 10 lasagna noodles -- cooked 2 cups tomato sauce Remove stems from spinach. Wash leaves thoroughly; cook spinach in a small amount of boiling water 5 to 8 minutes or until tender. Drain; place spinach on paper towels, and squeeze until barely moist. Finely chop spinach. Combine chopped spinach, 2 tbsp. margarine, and salt and pepper to taste; set aside. Cook carrots and broccoli in boiling water to cover 8 to 10 minutes or until tender; drain well. Combine spinach, carrots, and broccoli, and set aside. Combine vegetable broth and milk in a saucepan. Cook over medium heat until warm; remove from heat, set aside. Saute chopped onion in 1/4 cup plus 2 tbsp. margarine in large skillet until tender. Add flour, and cook 3 minutes, stirring constantly. Add warm broth mixture and wine; simmer 5 minutes or until mixture is thickened, stirring constantly. Remove from heat and set aside. Combine cheeses. Arrange 5 lasagna noodles in lightly greased 13x9x2-inch baking dish (grease with Pam type product). Layer 1/4 white sauce, 1/2 vegetables, 1/3 cheese, then 1/4 white sauce again. Repeat layers. Spread tomato sauce over top. Sprinkle with remaining 1/3 cheese. Bake uncovered, at 350 degrees F for 35 minutes. Let lasagna stand 10 minutes before serving. - - - - - - - - - - - - - - - - - -