Vegetable Lasagne
By: Anonymous
Published: Sunday, February 14, 2010 - 7:24am

Ingredients




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 ct Ricotta Cheese, part skim milk 15 oz)
1 pkt Frozen Spinach Chopped - 10 oz
thawed and well drained
3 tablespoons Fresh Basil Chopped
teaspoon Salt
teaspoon Nutmeg
teaspoon Pepper
1 cup Mozzarella Cheese, Part Skim Milk Shredded

Preparation

1 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. 2 Remove from heat; add onions. In bowl combine ricotta, spinach, basil,= 3 Salt, nutmeg and pepper. Spoon 1 1/2 cups sauce into 13 x 9 x 2-inch baking dish. Top with 1/3 of the noodles and 1/2 of the spinach mixture. 4 Repeat, beginning with sauce. Then top with remaining noodles and sauce. 5 Sprinkle mozzarella over top. Bake in 350 degree oven 20 to 25 minutes,or until heated. 6 Simmie Sinow Canoga Park, 7 Minds.......like parachutes..........work only when open.