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Print this Recipe    O L Three Cheese

Three Cheese Vegetable Lasagna
Yield: 8 servings

9 lasagna noodles
1 can mixed vegetables (16 oz)
1/4 c butter
1/4 c chopped onion
1/4 c flour
1 c vegetable broth
2 eggs
1/2 lb ricotta cheese
1 3/4 c grated parmesan cheese
1/8 ts nutmeg
1 pkg chopped spinach, cooked (10 oz)
2 c shredded Mozzarella

Cook lasagna noodles as directed on package. Drain; put in cold
water until ready to use.

Drain vegetables, reserving 1/2 cup liquid. Melt butter in saucepan;
add onion and cook until soft. Blend in flour. Gradually add
reserved liquid and broth. Cook and stir until thickened. Set
sauce aside.

Make ricotta filling by combining 1 egg, ricotta cheese, parmesan
cheese, nutmeg and vegetables. Make spinach filling by adding 1/2
cup sauce and remaining egg to spinach.

Layer in lightly greased 13x9" baking dish. Place a little sauce
in bottom of dish and cover with 3 noodles. Spread on spinach
filling, 1/2 cup sauce and 1/2 cup parmesan cheese.

Layer 3 more noodles and spread with vegetable ricotta filling;
top with 1/2 the mozzarella cheese and 1/2 cup parmesan cheese.

Cover with remaining 3 noodles and top with remaining sauce,
mozzarella and parmesan cheese.

Bake at 400 F. for 30 minutes.


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