*  Exported from  MasterCook II  *
 
                             Vegetable Lasagna
 
 Recipe By     : aa333@cleveland.Freenet.Edu (Robert N. Hartman)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         spinach -- fresh
    2      teaspoons     margarine
    1      pound         carrots -- cleaned and  sliced
    2      cups          broccoli flowerets
    2      cups          vegetable broth
    1      cup           milk -- low-fat
      1/2  cup           onion -- chopped
    6      teaspoons     margarine
      1/2  cup           flour -- all-purpose
      1/2  cup           wine -- dry white
    1      cup           parmesan cheese -- grated
    4      ounces        swiss cheese -- shredded
    4      ounces        provolone cheese -- shredded
   10                    lasagna noodles -- cooked
    2      cups          tomato sauce
 
 Remove stems from spinach. Wash leaves thoroughly; cook spinach in a small
 amount of boiling water 5 to 8 minutes or until tender. Drain; place
 spinach on paper towels, and squeeze until barely moist. Finely chop
 spinach. Combine chopped spinach, 2 tbsp. margarine, and salt and pepper to
 taste; set aside.
 
 Cook carrots and broccoli in boiling water to cover 8 to 10 minutes or
 until tender; drain well. Combine spinach, carrots, and broccoli, and set
 aside.
 
 Combine vegetable broth and milk in a saucepan. Cook over medium heat until
 warm; remove from heat, set aside.
 
 Saute chopped onion in 1/4 cup plus 2 tbsp. margarine in large skillet
 until tender. Add flour, and cook 3 minutes, stirring constantly. Add warm
 broth mixture and wine; simmer 5 minutes or until mixture is thickened,
 stirring constantly. Remove from heat and set aside.
 
 Combine cheeses. Arrange 5 lasagna noodles in lightly greased 13x9x2-inch
 baking dish (grease with Pam type product). Layer 1/4 white sauce, 1/2
 vegetables, 1/3 cheese, then 1/4 white sauce again. Repeat layers. Spread
 tomato sauce over top. Sprinkle with remaining 1/3 cheese. Bake uncovered,
 at 350 degrees F for 35 minutes. Let lasagna stand 10 minutes before
 serving.
 
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