1 pkg Pastariso Lasagna Noodles
6 tablespoons butter
6 tablespoons sweet rice flour (all purpose if your aren't gluten free)
1 teaspoon salt
4 cups milk
4 cups shredded cheddar cheese
dash of pepper
1 medium onion, chopped
1 9 oz frozen spinach, thawed squeeze liquid out
1 9oz frozen broccoli, thawed & chopped
2 carrots, grated
1 tablespoon butter
In a saucepan, melt butter, blend in sweet rice flour, salt & pepper. Add milk & cook over medium heat until mixture boils and thickens, stirring constantly. Stir in cheese, heat through. Set aside.
In a Skillet, melt 1 tablespoon butter. Saute onion and carrot until onion is translucent. Add spinach and broccoli, mix well.
Cook noodles following pkg instructions.
In a 9x13 baking dish: cover bottom with thin layer of cheese sauce.
Add a layer of lasagna noodles, then 1/2 of the vegetable mixture. Pour about 1/4-1/3 of the cheese sauce over vegetables.
Repeat noodles, 1/2 vegetables & 1/4-1/3 of cheese sauce. Top with a layer of noodles. Then cover with remaining cheese sauce, making sure to cover noodles completely.
Bake 350 degrees for 20-30 minutes, edges will be bubbly.
NOTES : Do not boil cheese it will break down.
Throw in a can of mushrooms if you like them.
May use all broccoli instead of spinach.
Vegetables are flexible use what you like.