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LOCATION: Recipes >> Vegetarian >> Vegetable Lasagna Primavera

Print this Recipe    Vegetable Lasagna Primavera

3 tablespoons margarine/butter
1/3 cup + 1 tablespoon all purpose flour
1/4 teaspoon salt - optional
1/2 teaspoon black pepper
3 cups skim milk
1/2 lb fresh asparagus steamed, cut into 1/2 inch piece
2 cups fresh zucchini/carrots/lima beans/Italian beans/cauliflower
and/or red pepper cooked until tender-crisp
2 no-boil lasagna noodles, dry
1 teaspoon chopped fresh parsley

Melt butter in saucepan over medium heat; stir in flour. Add salt
and pepper; heat for 1 minute. Stir in milk; continue stirring
until mixture boils. Boil 1 minute. Stir in asparagus pieces. To
make lasagna, spread about 1/4 cup of sauce in bottom of 9 x 5 inch
loaf pan. Cover with 1 dry lasagna noodle. Cover noodle with 1/2
cup of sauce. Sprinkle with 1/2 cup of vegetables. Repeat layers
of noodles, sauce and vegetables three more times, ending with
sauce on top. Sprinkle with parsley.

Conventional oven: Cover with foil. Bake at 350 degrees for 20-25
minutes. Let stand 5 minutes before serving.

Microwave: Use a microwave-safe loaf pan. Cover with plastic wrap.
Cook on high power for 15 minutes, turning dish twice during cooking.


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