Vegetable Lasagne 1

Instructions

1. 1

   Steam spinach until tender. Drain and squeeze until barely moist.

2. 2

   Finely chop spinach. Combine chopped spinach, 2 T. margarine, and salt and pepper to taste; set aside.

3. 3

   Steam carrots & broccoli until tender.

4. 4

   Combine spinach, carrots, & broccoli, and set aside.

5. 5

   Combine vegetable broth & milk in a saucepan. Cook over medium heat until warm; remove from heat, set aside.

6. 6

   Saute chopped onion in 1/4 c. margarine in large skillet until tender.

7. 7

   Add flour, and cook 3 minutes, stirring constantly.

8. 8

   Add warm broth mixture and wine; simmer 5 minutes or until mixture is thickened, stirring constantly.

9. 9

   Remove from heat and set aside.

10. 10

    Combine cheeses.

11. 11

    Arrange lasagna noodles in lightly greased 13x9 baking dish.

12. 12

    Layer 1/4 white sauce, 1/2 vegetables, 1/3 cheese, then 1/4 white sauce again. Repeat layers.

13. 13

    Spread tomato sauce over top.

14. 14

    Sprinkle with remaining 1/3 cheese.

15. 15

    Bake uncovered, at 350F for 35 minutes.

16. 16

    Let lasagna stand 10 minutes before serving.