Recipe

Veggie Lasagna Recipe

	Vic_tor_i_a / All my dishes 1 year, 3 months ago This recipe adds a little something extra to plain old veggie lasagna. The eggplant and portobello mushrooms really fill you up. Prep:25m Cook:35m Servings:8	Vic_tor_i_a
	eggplant portobello pasta and sauce

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Ingredients

2 boxes of frozen spinach

1 lb chopped carrots (about a cup and some change)

2 cups of broccoli (frozen or fresh)

1/2 cup frozen corn

1 med. eggplant

3 - 5 portobello mushroom caps

2 cups chicken broth or veg. broth

1 cup milk

1 box lasagna noodles

4 chopped shallots

1/4 cup plus 2 tblspns of butter

1/2 cup flour

1 cup Parmesan

2 cups mozzarella

1 jar tomato sauce

Directions

Cook spinach, frozen corn, broccoli in small amount of boiling water. Drain and pat dry with paper towels. Set aside

Chop mushrooms and eggplant into small chunks. Combine with spinach, corn, and broccoli.

Combine chicken or veggie broth and milk.Cook over medium heat until warm. Keep on low heat.

Saute chopped shallots in 1/4 cup plus two tablespoons of butter until tender. Add flour and cook 3 minutes, stirring constantly.

Add warm broth, simmer 5 minutes.

Combine Parmesan and Mozzarella.

Arrange lasagna noodles in long pan. Layer white sauce and veggies and cheese. Repeat as needed.

Spread tomato sauce on top.

Cover with cheese.

Bake at 350 for 35 min.

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Comments

22566 1 year, 3 months ago said:
I prefer a Vegetable Lasagna over the carnivorous kind.I like good beef and chicken,just not in my Lasagna.

Thank-you for the recipe it is a print out and soon to be used.

Kind Regards