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Print this Recipe    L Vegetarian 10

Vegetable Lasagna

1/3 c margarine, melted
1/3 c unbleached flour
1 tsp salt
3 c skim milk

12 lasagna noodles, cooked

10 oz frozen spinach
2 c lowfat cottage cheese
1/4 c Parmesan cheese, grated
1 tsp basil
1/2 tsp oregano
1/4 tsp black pepper

8 oz mushrooms, sliced
2 c carrots, sliced
1/2 c onions, chopped
1 c bell peppers, chopped
1 c mozzarella cheese, part skim milk

Rinse frozen spinach under running water to separate. Drain; pat
dry with paper towels.

Preheat oven at 350. This recipe calls for a 13 x 9 x 2" pan
unprepared; set it aside. To prepare White Sauce, heat margarine
in a 1 quart saucepan over low heat until melted. Stir in flour
and salt. Cook over low heat, stirring constantly, until bubbly;
remove from heat. Stir in milk. Heat to boiling, stirring constantly.
Boil and stir 1 minute; cover and keep warm. If sauce thickens,
beat in small amounts of milk. To prepare lasagna noodles, cook
them as directed on package directions. In a mixing bowl, combine
spinach, cottage cheese, Parmesan cheese, basil, oregano, and
pepper; set aside. In a skillet, cook mushrooms, carrots, onions,
and bell peppers until soft and tender; set aside. Arrange 4 noodles
in pan. Top with with half cheese mixture, 1/2 cup mozzarella cheese
and 4 more noodles. Layer cooked vegetables on noodles. Spread half
of the White Sauce over top. Top with remaining noodles, cheese
mixture, White Sauce, and mozzarella cheese. Bake for 45 minutes.
Let stand 10 minutes before cutting.


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