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Labor-intensive but yummy. I didn't use a recipe either!
Pre-heat oven to 375.
White sauce: Slice one medium zucchini and two large pattypan squashes into thin slices. Shred one carrot. Sautee in a neutral oil with two cloves garlic, crushed, until soft. Drain the mixture well. (I used a colander with paper towels.)
Meanwhile, make a bechamel sauce -- Make a roux with 1/4 c flour and 1/4 c butter. Cook until it starts to turn only a little golden. Add 4 cups milk (I used 2%), cook until it thickens, add a good amount of fresh-grated nutmeg and S&P to taste. Add the veggies and one cup of water (to help cook the noodles) heat until simmering.
Cheese filling: Mix: 1 big bunch spinach, stems removed, wilted, chopped into tiny pieces. 12 ounces ricotta cheese 8 ounces fresh mozzarella, chopped into tiny pieces 1 egg, beaten 1/4 cup shredded parmesan S&P to taste Dash nutmeg
1 package no-boil lasagna noodles
Layer thusly in a 9X13 pan:
A thin layer of simmering sauce Noodles to cover bottom of pan 1/2 cheese filling 1/3rd of the remaining sauce + veggies Noodles to cover The rest of the cheese filling 1/2 the remaining sauce + veggies Noodles to cover The rest of the sauce 1/2 c. shredded parmesan
Cover with foil, bake 40 minutes. Remove foil, bake 15 minutes more or until cheese is a pretty golden color. Let stand 5-10 minutes before cutting.
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