Vegetable Lasagna #2
| Yield: | 6 Servings |
| Categories: | Pasta |
| 4 | tb | Olive oil |
| 1/4 | lb | Shallots |
| 10 | oz | Frozen spinach |
| 2 | c | Broccoli floweretts |
| 1 | c | Carrots; sliced |
| 12 | oz | Lasagna noodles; uncooked |
| 2 | c | Ricotta cheese |
| 16 | oz | Mozzarella cheese |
| 3 | md | Tomatoes |
| 8 | tb | Dried parsley |
| 2 | lg | Eggs |
| 4 | tb | Butter; unsalted |
| 5 | tb | All purpose flour |
| 2 | c | 1% milk |
| 1 | ts | Salt |
| 1/4 | ts | White pepper |
| 1/8 | ts | Nutmeg |
| 1/2 | c | Parmesan; grated |
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