Junellen'S Vegetable Lasagne - cooking recipe

Ingredients
    1 (16 oz.) box curly edge lasagne
    1 c. (4 oz.) Sargento three cheeses for pizza, shredded
    1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
    1 c. carrot, shredded
    1 c. zucchini, shredded
    3 c. (24 oz.) skimmed milk Ricotta cheese
    1 egg
    1 medium onion, chopped
    1/4 c. water
    2 Tbsp. all-purpose flour
    1/4 tsp. nutmeg
    1 c. chicken broth
    1/2 c. Parmesan cheese, grated
Preparation
    Cook lasagne according to package directions.
    (Separate lasagne and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.)
    Combine Sargento cheese, the vegetables, 2 1/2 cups of the Ricotta and the egg. Place layer of lasagne on bottom of a 13 x 9-inch baking dish. Spread with 1/2 of the cheese mixture.
    Repeat layers, ending with lasagne.

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