Recipe(tried): White Vegetable Lasagna, Welsh Rarebit, White Sauce

Vegetarian Lasagna

My friend at the Beauty Parlor was told by the Doctor to cut meat and tomatoes from her diet, she was losing weight and not dieting (I should be so lucky!). She loves lasagna and asked me to make one up for her. This is it! She said it worked great....her words.

Make a Medium White Sauce:
Heat in a saucepan over low heat 2 tbsp. butter. Blend in 2 tbsp. flour, salt and pepper. Heat mixture until it bubbles, but does not brown. Remove from heat and add slowly 1 cup milk and wire whisk until smooth. (Use this as a guide to make 2, 3 or 4 cups of White Sauce by doubling, tripling, etc. the sauce ingredients). Cook over medium heat stirring constantly until sauce thickens. Cook 1-2 minutes more. You can add oregano, Parmesan cheese and any other spice that is interesting to the sauce, including Worcestshire Sauce.

Thick White Sauce:
Use 3 tbsp. butter, 3 tbsp. flour, Salt and pepper for 1 cups of milk. Follow above directions.

Other uses for above sauces:

With Medium White Sauce you can make a

Welsh Rarebit: add to white sauce about 1 cup shredded sharp cheddar cheese, 2-3 shakes Worcestershire Sauce, 1 tsp Coleman's dry mustard, a pinch or two of cayenne pepper (for ZIP) - cook until cheese melts. Toast bread and cut into fourths (toast points), spoon mixture over toast - serve with a salad. You can also put chunks of cooked chicken, cooked shrimp, cooked lobster, etc. and put on toast points and serve as a dinner. (You can also use Rarebit Sauce).

With Thick White Sauce you can put it on vegetables, just add Worcestershire sauce or spices and/or cheese and melt it. Use over string beans, asperagus, broccali, etc. - OR use this as a thicker sauce for White Lasagne.

WHITE VEGETABLE LASAGNE
1 pkg. lasagne noodles, cooked el dente, and cooled under cold water
1 pkg. 32 oz. ricotta cheese combined with 1 egg, 1 tbsp. oregano, 2 tbsp. dry parsley; mix thoroughly
1 lb. pkg of mozzarella, shredded

Make enough Medium (Thick) White Sauce for your taste - I like mine juicy, I make at least 4 cups of Medium Sauce.

Use assorted vegetables that you like. Partially cook them, either boil or saute them for about 1 minute, you want them crispy. (Use red-green-yellow peppers, onions, mushrooms, zucchini, garlic, flowerets of cauliflower and broccoli, carrots, etc).

In lasagne pan, put olive oil and White Sauce on bottom, add a layer of lasagna noodles, on top of that put veggies, then put dollops of ricotta cheese and sprinkle mozzarella cheese, sprinkle on parmesan cheese then add more white sauce on top. Add another layer starting with noodles and ending with White Sauce, and sprinkle top with parmesan cheese. Bake at 375 degrees F for about half an hour until bubbly and hot.