| | CARROT-CAULIFLOWER LAYERS |
| 10 | oz | Frozen Belgian carrots cooked until tender, then blotted dry on paper towels |
| 10 | oz | Frozen cauliflower, cooked until tender, then blotted dry on paper towels |
| 1 | tb | Vegetable oil |
| 1 | c | Frozen chopped onions |
| 2 | tb | Unsalted butter |
| 2 | | Eggs |
| 1/2 | c | Grated Parmesan cheese |
| 1/4 | c | Dried bread crumbs |
| 1 | ts | Salt; or to taste |
| 1/2 | ts | Dried chervil leaves crumbled |
| 1/4 | ts | White pepper |
| 1 | ts | Lemon juice |
| | Butter; to grease the pan |
| | MUSHROOM-SPINACH LAYER |
| 10 | oz | Frozen chopped spinach defrosted & squeezed dry |
| 1 | tb | Vegetable oil |
| 1 | c | Frozen chopped onions |
| 8 | oz | Frozen sliced mushrooms |
| 2 | tb | Unsalted butter |
| 2 | | Eggs |
| 1/2 | c | Dried bread crumbs |
| 1 | ts | Salt; or to taste |
| 1/8 | ts | Ground nutmeg |
| 1 | pn | Ground red pepper |
| | Freshly ground black pepper |
