Recipe: Vegetable Lasagna in Parmesan Cream Sauce, Summer Spinach Salad, and Plantains in Syrup (Puerto Rican Recipe)

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VEGETABLE LASAGNA IN PARMESAN CREAM SAUCE
Makes: 9 servings

3 tbsp. butter or margarine
2 tbsp. flour
1/4 tsp. salt
1/4 tsp. ground red pepper (cayenne)
2 cups milk
1/2 cup grated parmesan cheese
2 tbsp. oil
3 cups chopped broccoli
1 cup shredded carrots
1 medium red bell pepper, chopped
1/2 cup chopped onion
3 cloves garlic, minced
2 cups ricotta cheese
1/3 cup chopped fresh basil leaves
9 lasagna noodles, cooked, drained
3 cups pizza shreds 4 cheese blend, divided

Preheat oven to 375F.

Melt butter in medium saucepan on low heat. Stir in flour, salt and ground red pepper; cook 2 min. or until bubbly, stirring frequently. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 min. Stir in Parmesan cheese; set aside.

Heat oil in large skillet on medium-high heat. Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 min. or until crisp-tender; set aside. Mix ricotta cheese and basil.

Spoon 1/4 cup of the Parmesan sauce into 12x8-inch baking dish; cover with layers of 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the pizza shreds and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta cheese mixture, vegetable mixture, pizza shreds and Parmesan sauce. Top with remaining 3 noodles, remaining Parmesan sauce, remaining vegetable mixture and remaining 1 cup pizza shreds; cover.

Bake 55 minutes. Uncover. Bake an additional 5 min. or until hot and bubbly.

Round Out The Meal:
Serve this meatless main dish with a crisp, mixed green salad.

Great Substitute:
Substitute 2 pkg. (10 oz. each) frozen chopped broccoli, thawed and drained, for the chopped fresh broccoli. Add to the cooked vegetable mixture before layering with other ingredients as directed.

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SUMMER SPINACH SALAD
Makes: 4 servings

4 cups spinach leaves
1 cup raspberries
1/2 cup sliced red onion
1/2 cup sliced cucumber
1/2 cup Catalina Reduced Fat Dressing

TOSS all ingredients except dressing in large bowl. Add dressing; mix lightly.

Special Extra:
For a fresh summertime taste, add a splash of lime juice to your CATALINA Dressing!

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PLANTAINS IN SYRUP (PUERTO RICO)
This recipe will serve 6, or it can serve 12

3 large plantains, ripe
4 tbsp. butter
2 cups sugar
1 1/2 cups water
1/2 cup white wine
1 tsp. vanilla (substitute 2 sticks cinnamon and 3 cloves)

Peel plantains and make 3 diagonal gashes on each side of the fruit. Melt butter slowly in deep frying pan. Add plantains. Turn heat to moderate and brown about 10 minutes, turning occasionally.

Sprinkle with sugar and pour water carefully over them. Boil for 10 minutes longer. Add wine and flavoring and cook slowly for 20 minutes.

Increase heat and boil 20 minutes longer or until syrup thickens.