VEGETABLE LASAGNA

VEGETABLE LASAGNA


1 cup zucchini, diced
1 cup yellow squash, diced
1 cup fresh mushrooms, sliced
½ tsp. garlic, minced
6 Tbsp. margarine
1 tsp. Italian seasoning
1-1/2-tsp. salt
1 cup carrots, steamed and diced
1 cup broccoli florets, steamed
6 Tbsp. flour
½ tsp. white pepper
3 cups 1% low fat milk
½ cup Parmesan cheese, freshly grated
1 (16-oz.) grated mozzarella cheese
1-10-oz. pkg. frozen spinach, thawed. chopped and drained
3 Tbsp. Parmesan cheese, freshly grated
Fresh parsley, chopped


Sauté zucchini, yellow squash, mushrooms and garlic until tender in 2 Tbsp. margarine. Add Italian seasoning and ¼ tsp. salt. Stir in carrots and broccoli; set aside and cool. Melt remaining margarine in saucepan. Add flour,

pepper and remaining salt. Cook over medium heat 5 minutes.


Stir in milk and cook until thickened. Remove from heat and stir in Parmesan cheese. Set aside. Cook pasta according to package directions. Rinse in cool water and drain. Grease Lasagna pan.

Spoon only enough white sauce into lasagna pan to barely cover the bottom. Line with 3 noodles; spoon half the vegetable mixture over noodles, placing it down the center of each noodle; sprinkle 1/3 of the mozzarella over the vegetable mixture. Cover with another layer of pasta; spread with ½ the spinach; cover with half the remaining white sauce.

Repeat layering; 3 noodles; remaining vegetables. Repeat the layering, ½ remaining mozzarella; 3 noodles, remaining ricotta, spinach and white sauce. Cover with remaining mozzarella; sprinkle with Parmesan and parsley over top.

Bake 45 minutes in a preheated 350-degree oven. Let stand 15 minutes before serving.

Yield: 6 servings.