Zucchini-carrot Lasagne Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
8 ounce: Lasagne noodles,
2: Zucchini, shredded
2: Carrots, shredded
1 1/2 cup: Ricotta cheese,
4 ounce: Mozzarella cheese, shredded
3/4 cup: Grated Parmesan, divided
3/4 tsp: Salt, divided
1/2 tsp: Pepper, divided
6 tbsp: Butter or marg.,
1: Onion, chopped
1 centiliter: Garlic, minced
1/2 cup: All-purpose flour,
1/4 cup: Parsley, fresh, chopped
3 cup: Milk,
Directions:
Preheat oven to 375. Cook noodles, drain and rinse in cold water.
Combine zucchini, carrots, ricotta, mozzarella, 1/2 cup Parmesan, 1/2
tsp salt and 1/4 tsp pepper. In a saucepan melt butter; add onion and
garlic and cook until tender. Stir in flour, parsley and remaining
salt and pepper. Gradually whisk in milk and remaining Parmesan.
Cook, stirring constantly until sauce thickens. Prepare lasagne with
alternating layers of sauce, noodles and veg. mix ending with noodles
and topping with sauce. Bake 50 min until top is golden. Let rest 10
min before serving.
From "Womens World Weekly" Dec. 6, 1994: posted by Jim Weller
Submitted By JIM WELLER On 05-22-95
Source from luhu.jp
Combine zucchini, carrots, ricotta, mozzarella, 1/2 cup Parmesan, 1/2
tsp salt and 1/4 tsp pepper. In a saucepan melt butter; add onion and
garlic and cook until tender. Stir in flour, parsley and remaining
salt and pepper. Gradually whisk in milk and remaining Parmesan.
Cook, stirring constantly until sauce thickens. Prepare lasagne with
alternating layers of sauce, noodles and veg. mix ending with noodles
and topping with sauce. Bake 50 min until top is golden. Let rest 10
min before serving.
From "Womens World Weekly" Dec. 6, 1994: posted by Jim Weller
Submitted By JIM WELLER On 05-22-95
Source from luhu.jp