Three Cheese Vegetable Lasagna
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | each |
lasagna noodles
|
*
|
| 16 | ounces |
mixed vegetables
canned |
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
onions
chopped |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | cup |
chicken broth
|
|
| 2 | large |
eggs
|
|
| ½ | pound |
ricotta cheese
|
|
| 1 ¾ | cups |
Parmesan cheese
grated |
|
| ⅛ | teaspoon |
nutmeg
|
|
| 10 | ounces |
spinach
cooked, chopped |
|
| 2 | cups |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | each |
lasagna noodles
|
*
|
| 462.4 | ml/g |
mixed vegetables
canned |
|
| 59 | ml |
butter
|
|
| 59 | ml |
onions
chopped |
|
| 59 | ml |
all-purpose flour
|
|
| 237 | ml |
chicken broth
|
|
| 2 | large |
eggs
|
|
| 226.8 | g |
ricotta cheese
|
|
| 414 | ml |
Parmesan cheese
grated |
|
| 0.6 | ml |
nutmeg
|
|
| 289 | ml/g |
spinach
cooked, chopped |
|
| 473 | ml |
mozzarella cheese
shredded |
*
|
Directions
Cook lasagna noodles as directed on package.
Drain; put in cold water until ready to use.
Drain vegetables, reserving ½ cup liquid.
Melt butter in saucepan; add onion and cook until soft.
Blend in flour. Gradually add reserved liquid and chicken broth.
Cook and stir until thickened.
Set sauce aside.
Make ricotta filling by combining 1 egg, ricotta cheese, Make spinach filling by adding ½ cup sauce and remaining egg to spinach Layer in lightly greased 13x9" baking dish . Place a little sauce in bottom of dish and cover with 3 noodles. Spread on spinach filling, ½ cup sauce and ½ cup parmesan cheese. Layer 3 more noodles and spread with vegetable ricotta filling; cheese. Cover with remaining 3 noodles and top with remaining sauce, Bake at 400'F. for 30 minutes.
