Ingredients
1 lb. spinach, fresh
2 T margarine
1 lb. carrots, sliced
2 c. broccoli flowerets
2 c. vegetable broth
1 c. milk
1/2 c. onion, chopped
6 T. margarine
1/2 c. all-purpose flour
1/2 c. dry white wine
1 c. Parmesan
4 oz. ea. Swiss cheese, Provolone
10 ea. Lasagna noodles
2 c. Tomato Sauce
Instructions
Steam spinach until tender. Drain and squeeze until barely moist.
Finely chop spinach. Combine chopped spinach, 2 T. margarine, and
salt and pepper to taste; set aside. Steam carrots & broccoli until
tender. Combine spinach, carrots, & broccoli, and set aside. Combine
vegetable broth & milk in a saucepan. Cook over medium heat until
warm; remove from heat, set aside. Saute chopped onion in 1/4 c.
margarine in large skillet until tender. Add flour, and cook
3 minutes, stirring constantly. Add warm broth mixture and wine;
simmer 5 minutes or until mixture is thickened, stirring constantly.
Remove from heat and set aside. Combine cheeses. Arrange lasagna
noodles in lightly greased 13x9 baking dish. Layer 1/4 white sauce,
1/2 vegetables, 1/3 cheese, then 1/4 white sauce again. Repeat
layers. Spread tomato sauce over top. Sprinkle with remaining
1/3 cheese. Bake uncovered, at 350F for 35 minutes. Let lasagna
stand 10 minutes before serving.
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