Recipe: Three Cheese Vegetable Lasagna (Veg-All recipe, 1992)

THREE CHEESE VEGETABLE LASAGNA

9 lasagna noodles
1 (16 oz.) can Veg-All Mixed Vegetables
1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 cup chicken broth
2 eggs, divided use
1 1/2 lb. ricotta cheese
1 3/4 cups grated parmesan cheese, divided use
1/8 tsp. ground nutmeg
1 (10 oz.) package chopped spinach, cooked
2 cups shredded Mozzarella

Cook lasagna noodles as directed on package. Drain; put in cold water until ready to use.

Drain VEG-ALL, reserving 1/2 cup liquid; set aside.

Melt butter in saucepan; add onion and cook until soft. Blend in flour. Gradually add reserved liquid and chicken broth. Cook and stir until thickened. Set sauce aside.

Make ricotta filling by combining 1 egg, ricotta cheese, parmesan cheese, nutmeg and Veg-All.

Make spinach filling by adding 1/4 cup sauce and remaining egg to spinach.

Layer in lightly greased 13 x 9 inch baking dish. Place a little sauce in bottom of dish and cover with 3 noodles. Spread on spinach filling, 1/2 cup sauce and 1/2 cup parmesan cheese.

Layer 3 more noodles and spread with Veg-All ricotta filling; top with 1/2 the mozzarella cheese and 1/2 cup parmesan cheese. Cover with remaining 3 noodles and top with remaining sauce, mozzarella and parmesan cheeses.

Bake at 400 degrees F for 30 minutes.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: The Veg-All Cookbook for the Overworked and Underpaid, The Larsen Company, 1992