Vegetable Lasagna

Name: Vegetable Lasagna
Ingredients: 2 small zucchini (about 8 oz. each); 1/2 bunch broccoli; 2 c. firmly packed spinach leaves (about 4 oz.); margarine or butter; 1/2 tsp. dried oregano leaves; salt; 1 (15 oz.) part-skim Ricotta cheese; 2 large eggs; 12 lasagna noodles; 1/4 c. flour; 2 1/2 c. milk; 1/4 c. grated Parmesan cheese; 1 (8 oz.) part-skim Mozzarella cheese, sliced

13 ingredients

8 steps

Ingredients

2 small zucchini (about 8 oz. each)
1/2 bunch broccoli
2 c. firmly packed spinach leaves (about 4 oz.)
margarine or butter
1/2 tsp. dried oregano leaves
salt
1 (15 oz.) part-skim Ricotta cheese
2 large eggs
12 lasagna noodles
1/4 c. flour
2 1/2 c. milk
1/4 c. grated Parmesan cheese
1 (8 oz.) part-skim Mozzarella cheese, sliced

Directions

1

About 2 hours before serving, dice zucchini.
2

Coarsely chop broccoli and spinach.
3

Cook zucchini, broccoli, oregano and 1/4 teaspoon salt over medium heat in 2 tablespoons hot margarine or butter, stirring frequently, until vegetables are tender-crisp (about 5 minutes).
4

Add spinach and toss until wilted.
5

Remove skillet from heat.
6

In medium bowl with fork, mix Ricotta and eggs; set aside.
7

Prepare lasagna noodles as label directs.
8

Drain.