Vegetable Lasagne

Name: Vegetable Lasagne
Ingredients: 9 lasagna noodles About 2 lbs.; 1 cup corn oil; 3 onions mediums, Coarsely chopped; 4 cloves garlic Minced; 3 green pepper Coarsely Chopped; 3 red peppers Coarsely Chopped; 3 tablespoons cornstarch; 1 can chicken broth 14 1/2 oz; 1 cup skim milk; 1 ricotta cheese; 15 ounces skim milk; 1 frozen spinach Chopped - 10 oz; 3 tablespoons fresh basil Chopped; 1 teaspoon salt; 1 teaspoon nutmeg; 1 teaspoon pepper; 1 cup mozzarella cheese Part Skim Milk Shredded

17 ingredients

5 steps

Ingredients

9 lasagna noodles About 2 lbs.
1 cup corn oil
3 onions mediums, Coarsely chopped
4 cloves garlic Minced
3 green pepper Coarsely Chopped
3 red peppers Coarsely Chopped
3 tablespoons cornstarch
1 can chicken broth 14 1/2 oz
1 cup skim milk
1 ricotta cheese
15 ounces skim milk
1 frozen spinach Chopped - 10 oz
3 tablespoons fresh basil Chopped
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon pepper
1 cup mozzarella cheese Part Skim Milk Shredded

Directions

1

Cook lasagne noodles according to package directions; rinse with coldwater and drain. In 6-quart dutch oven heat 2 tablespoons corn oil overmedium heat. Add onions and garlic. Saute 10 minutes or until golden; remove. Heat remaining corn oil in dutch oven. Add peppers; saute 5 minutes. In bowl mix corn starch and chicken broth until smooth; stir into peppers. Add milk Stirring constantly, bring to boil over medium heat and boil 1 minutes.
2

Remove from heat; add onions. In bowl combine ricotta, spinach, basil,=
3

Salt, nutmeg and pepper. Spoon 1 1/2 cups sauce into 13 x 9 x 2-inch baking dish. Top with 1/3 of the noodles and 1/2 of the spinach mixture.
4

Repeat, beginning with sauce. Then top with remaining noodles and sauce.
5

Sprinkle mozzarella over top. Bake in 350 degree oven 20 to 25 minutes,or until heated.