Zucchini-carrot lasagne

8 servings

Ingredients

Quantity Ingredient
8 ounces Lasagne noodles
2 Zucchini; shredded
2 Carrots; shredded
1½ cup Ricotta cheese
4 ounces Mozzarella cheese; shredded
¾ cup Grated Parmesan; divided
¾ teaspoon Salt; divided
½ teaspoon Pepper; divided
6 tablespoons Butter or marg.
1 Onion; chopped
1 clove Garlic; minced
½ cup All-purpose flour
¼ cup Parsley; fresh, chopped
3 cups Milk

Directions

Preheat oven to 375. Cook noodles, drain and rinse in cold water.

Combine zucchini, carrots, ricotta, mozzarella, ½ cup Parmesan, ½ tsp salt and ¼ 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

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