Tamalin made this for our first Relief Society Birthday party with the new ward members added.
She made ALL of it--about a dozen lasagnas! It was fabulous.
- 1 package lasagna noodles
- Vegetables of your choice: I used: Mushrooms (1 small package)
- Zucchini (2-3 small)
- Carrots (3-4, peeled and sliced)
- Spinach (1 box frozen, chopped spinach…thaw and drain well)
- Onions (1 small sweet onion, diced)
- 2 cups (approx.) Mozzerella Cheese, shredded
- 1 cup (approx.) Parmesan cheese, finely grated
- 1 small container Ricotta Cheese
- White Cheese Sauce (recipe follows)
Meanwhile, wash and slice the vegetables.
In a large skillet over medium heat, saute vegetables in a little olive oil until vegetables are just starting to get tender, 3-5 minutes (I cook onions and carrots first, since they take the longest. Then I add the mushrooms and zucchini, and the spinach last).
Drain and set aside. Drain Lasagna noodles. Prepare sauce.
Starting with the white sauce, layer ingredients in a deep 9 X13 pan in this order: noodles, sauce, vegetables, cheeses, until all ingredients are used, and pan is full. End with the sauce on top.
Cover with foil and bake in a preheated 375° degree oven for about 20-25 minutes until everything is bubbly and hot (since everything is cooked, it just needs to heat through and melt the cheeses).
Serve with salad & crusty French bread.
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