Sunday, December 13, 2015

Vegetable Lasagna

Vegetable Lasagna

   1      pkg           Pastariso Lasagna Noodles
                        CHEESE LAYER
   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
                        VEGETABLE LAYER
   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.
Freezes well.