*  Exported from  MasterCook  *
 
                             Vegetable Lasagna
 
 Recipe By     : Betty Crocker’s Timesaving Ckbk (Anita Matejka)
 Serving Size  : 10   Preparation Time :0:15
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ----White Sauce----
      1/4  C             margarine -- melted
      1/3  Cup           flour -- unbleached
    1      Teaspoon      salt
    3      C             skim milk
                         ----Lasagna----
   12                    lasagna noodles -- cooked
                         ----Layer----
   10      Ozs           frozen spinach -- *
    2      C             lowfat cottage cheese
      1/4  C             Parmesan cheese -- grated
    1      Tsp           basil
      1/2  Tsp           oregano
      1/4  Tsp           black pepper
                         ----Layer----
    8      Ozs           mushrooms -- sliced
    2      C             carrots -- sliced
      1/2  C             onions -- choped
    1      C             bell peppers -- chopped
    1      C             mozzarella cheese -- part skim milk
 
 Preheat oven at 350. This recipe calls for a 13 x 9 x 2 pan unprepared;
 set it aside.  To prepare White Sauce, heat margarine in a 1 quart
 saucepan over low heat until melted. Stir in flour and salt. Cook over
 low heat, stirring constantly, until bubbly; remove from heat. Stir in
 milk. Heat to boiling, stirring constantly. Boil and stir 1 minute;
 cover and keep warm.
 If sauce thickens, beat in small amounts of milk. To prepare lasagna
 noodles, cook them as directed on package directions.  In a mixing bowl,
 combine spinach, cottage cheese, Parmesan cheese, basil, oregano, and
 pepper; set aside.  In a skillet, cook mushrooms, carrots, onions, and
 bell peppers until soft and tender; set aside. Arrange 4 noodles in pan.
 Top with with half cheese mixture, 1/2 cup mozzarella cheese and 4 more
 noodles. Layer cooked vegetables on noodles. Spread half of the White
 Sauce over top. Top with remaining noodles, cheese mixture, White Sauce,
 and mozzarella cheese. Bake for 45 minutes. Let stand 10 minutes before
 cutting.
 
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 NOTES : *Rinse frozen spinach under running water to separate. Drain;
 pat dry with paper towels.
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