9 Lasagna Noodles About 2 lbs.
cup Corn Oil
3 mediums Onions Coarsely chopped
4 Cloves Garlic Minced
3 Green Pepper Coarsely Chopped
3 Red Peppers Coarsely Chopped
3 tablespoons Cornstarch
1 can Chicken Broth 14 ½ oz
cup Skim Milk
1 pkt Frozen Spinach Chopped - 10 oz
thawed and well drained
3 tablespoons Fresh Basil Chopped
Cook lasagne noodles according to package directions; rinse with coldwater and drain. In 6-quart dutch oven heat 2 tablespoons corn oil overmedium heat. Add onions and garlic. Saute 10 minutes or until golden; remove. Heat remaining corn oil in dutch oven. Add peppers; saute 5 minutes. In bowl mix corn starch and chicken broth until smooth; stir into peppers. Add milk Stirring constantly, bring to boil over medium heat and boil 1 minutes.
Remove from heat; add onions. In bowl combine ricotta, spinach, basil,=
Repeat, beginning with sauce. Then top with remaining noodles and sauce.
Simmie Sinow Canoga Park,
Minds.......like parachutes..........work only when open.