Zucchini-carrot lasagne

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Recipe by: maro

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Lasagne noodles
2 Zucchini; shredded
2 Carrots; shredded
1 1/2 c Ricotta cheese
4 oz Mozzarella cheese; shredded
3/4 c Grated Parmesan; divided
3/4 ts Salt; divided
1/2 ts Pepper; divided
6 tb Butter or marg.
1 Onion; chopped
1 cl Garlic; minced
1/2 c All-purpose flour
1/4 c Parsley; fresh, chopped
3 c Milk

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 "Women's World Weekly" Dec. 6, 1994: posted by Jim Weller
Submitted By JIM WELLER On 05-22-95