Wednesday, April 14, 2010

"Delish" Veggie Lasagna


1 lb. spinach, washed/stemmed or 2 pkg. frozen, defrosted
1/4 cup butter
2 cloves garlic, finely chopped
1 onion, finely chopped
1 lb. (500 g) mushrooms, sliced
1/4 cup flour
2 cups milk
2 teaspoons basil
1 teaspoon oregano
3/4 cup parmesan cheese, grated
salt and pepper to taste
3 cups tomato sauce
12-16 lasagna noodles, ready-to-use
1 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated


Cook fresh spinach. Drain any water, chop and set aside. If using frozen, defrost, squeeze out water, chop and set aside.

Melt butter in large pan on medium heat. Saute garlic and onion until softened, about 2 minutes. Add mushrooms and cook 1-2 minutes until lightly browned. Add flour and cook, stirring for 1 minute. Add milk, stirring constantly. Bring to boil. Lower heat and simmer sauce 1-2 minutes. Add basil, oregano, parmesan and spinach. Season to taste. Add vegetables.

Preheat oven to 350 degrees. Spread tomato sauce on bottom of 12" x 8" (3 L) pan. Cover bottom with noodles, add vegetable sauce, repeat noodle layer, finishing with vegetable sauce. Sprinkle mozzarella and parmesan on top.

Bake for 45 minutes or until cheese is bubbly.

Serves 6.

Photo: rachel_bernadette