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Vegetable Lasagne
white sauce
10 oz. pkg frozen chopped spinach
2 cups cottage cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
12 lasagne noodles, cooked and drained
1 1/2 cups shredded Mozzarella cheese
8 oz can mushroom stems and pieces, drained and coarsely chopped
2 medium carrots, coarsely shredded
1 medium onion, chopped
1 medium green bell pepper, chopped
Heat oven to 350 degrees. Prepare White Sauce. Rinse frozen spinach
under cold running water to separate. Drain; pat dry with paper
towels. Mix spinach, cottage cheese, 1/4 cup of the Parmesan cheese,
the basil, oregano, and pepper. Arrange 4 noodles in ungreased 13
x 9 x 2-inch baking dish. Top with half of the cheese mixture,
1/2 cup of the Mozzarella cheese, and 4 noodles. Layer mushrooms,
carrots, onion, and green bell pepper on noodles. Spread half of
the White Sauce over top; sprinkle with 1/2 cup of the Mozzarella
cheese. Top with remaining noodles, cheese mixture, White Sauce,
and Mozzarella cheese; sprinkle with remaining 1/4 cup Parmesan
cheese.
WHITE SAUCE
1/3 cup butter or margarine
1/3 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon ground nutmeg
3 cups milk
Heat butter or margarine in 1-quart saucepan over low heat until
melted. Stir in flour, salt, and nutmeg. 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 amount of milk.}
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L Vegetarian 18