Ingredients

How to make it

  • Make the cheese sauce first. In skillet melt the butter over low heat. Turn heat up to high and add flour blending into a smooth paste. Add salt, nutmeg, white pepper and blend well. Add milk and Parmesan cheese stirring to blend until the cheese melts smoothly. Remove from heat.
  • In another bowl mix Ricotta, beaten eggs, grated Mozzarella cheese and dried parsley. Mix well.
  • In a skillet at high heat add some olive oil and sauté the chopped shallots for a few minutes. Reduce to medium heat and add the chopped vegetables, except the tomato, stirring occasionally; cook uncovered for about 10 minutes. Cook the lasagna noodles per directions, rinse and set aside to cool.
  • Grease a deep casserole dish. Put a little of the cheese sauce on the bottom then layer in three or four noodles. Next a layer cheese sauce, then cheese filling then vegetables. Top with a few slices of raw tomato. Repeat three times, you can leave off the top layer of tomato if you want browner cheese top. Bake in a 350 degree Fahrenheit oven for about 35 minutes
  • 6 to 8 generous servings

Reviews & Comments 3

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    " It was excellent "
    ruskingirl ate it and said...
    Hey Pat, this recipe looks amazing, I can't wait to try it. Thanks you too, for adding it to the Helping Hands group.
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  • lor 7 years ago
    Mmmmmmmm... this is just perfect! Our oldest daughter is a vegetarian and I am always at a loss when it comes to preparing special dishes just for her!!! You've made my day and thank you.
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  • rosemaryblue 7 years ago
    This looks wonderful...will make this soon!
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