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Vegetable Lasagne

1 lb fresh spinach
2 T margarine
1 lb carrots, sliced
2 c broccoli flowerets
2 c vegetable broth
1 c milk
1/2 c onion, chopped
6 T margarine
1/2 c all-purpose flour
1/2 c dry white wine
1 c Parmesan
4 oz Swiss cheese
4 oz Provolone
10 lasagna noodles
2 c tomato sauce

Steam spinach until tender. Drain and squeeze until barely moist.
Finely chop spinach. Combine chopped spinach, 2 T. margarine, and
salt and pepper to taste; set aside. Steam carrots and broccoli
until tender. Combine spinach, carrots, and broccoli, and set aside.
Combine vegetable broth and milk in a saucepan. Cook over medium
heat until warm; remove from heat, set aside. Saute chopped onion
in 1/4 c. margarine in large skillet until tender. Add flour, and
cook 3 minutes, stirring constantly. Add warm broth mixture and
wine; simmer 5 minutes or until mixture is thickened, stirring
constantly. Remove from heat and set aside. Combine cheeses.
Arrange lasagna noodles in lightly greased 13x9 baking dish. Layer
1/4 white sauce, 1/2 vegetables, 1/3 cheese, then 1/4 white sauce
again. Repeat layers. Spread tomato sauce over top. Sprinkle with
remaining 1/3 cheese. Bake uncovered, at 350F for 35 minutes. Let
lasagna stand 10 minutes before serving.


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