Spinach Vegetable Lasagna |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This mildly seasoned lasagna is chock-full of fresh spinach, mushrooms, carrots and onions. Vicki Boman says it even pleases nonvegetarians when she serves it at her home in Ponca City, Oklahoma. Ingredients:
3 tablespoons butter |
1/2 cup king arthur unbleached all-purpose flour |
2-3/4 cups fat-free milk, divided |
1-1/2 cups plus 2 tablespoons grated parmesan cheese, divided |
3 tablespoons dijon mustard |
1/2 teaspoon salt, divided |
1/4 teaspoon hot pepper sauce |
1/2 pound sliced fresh mushrooms |
2 medium onions, chopped |
2 cups chopped carrots |
4 garlic cloves, minced |
1 tablespoon olive oil |
1 pound fresh spinach, chopped |
9 lasagna noodles, cooked, rinsed and drained |
Directions:
1. In a large saucepan, melt butter. Stir in flour until smooth. Add 2-1/2 cups milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in 1-1/2 cups Parmesan cheese, mustard, 1/4 teaspoon salt and hot pepper sauce; set aside.
2. In a large nonstick skillet, saute the mushrooms, onions, carrots and garlic in oil until tender. Stir in spinach and remaining salt. Cook and stir for 2 minutes or until spinach is wilted; drain.
3. Remove from the heat; stir in 1-1/2 cups cheese sauce. Combine the remaining cheese sauce and milk. Spread half of the cheese sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles and half the vegetable mixture; repeat. Top with remaining noodles and cheese sauce. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 12 servings.
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