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.