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LOCATION: Recipes >> Pasta Lasagna >> L Vegetarian 21

Print this Recipe    L Vegetarian 21


8 oz pkg. lasagna noodles, cooked and drained

4 Tbsp. corn oil margarine
6 Tbsp. all-purpose flour
2 cup low-fat milk
1/4 cup grated Parmesan cheese
dash garlic powder
2 cups low-fat cottage cheese
8 oz. grated Mozzarella cheese

1 medium onion, chopped
1/2 cup chopped green pepper
2 tsp. corn oil
1 1/2 cups thinly sliced raw carrots
16 oz pkg frozen broccoli cuts, thawed

Cook noodles according to package directions. While noodles are
cooking, prepare white sauce by melting margarine in heavy 1 1/2
quart saucepan over medium heat. Stir in flour to make paste.
Gradually add cold milk, stirring with wire whip until blended
well. Cook over medium heat until thickened. Add garlic, Parmesan
cheese and cottage cheese. Remove from heat and set aside. Prepare
vegetable filling by sauteing onion and green pepper in oil in a
10-inch skillet until softened. Add carrots and stir-fry for 5
minutes. Add broccoli and warm all the vegetable mixture 1 minute.
In bottom of a 9 x 11-inch oiled casserole dish, put 3 long noodles.
Spread 1/2 of vegetable mixture over noodles. Next spread 1/2 of
white sauce over the vegetables and sprinkle with 1/2 Mozzarella
cheese. Repeat layers again and end with a layer of 3 long noodles.
Reserve last 1/2 of Mozzarella cheese for the top last layer. Bake
in 350 degrees oven for 30 minutes. Cool for 15 minutes so it will
set up before serving. Makes 8 servings.


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