Everytime my daughter wants something special, it always is Lasagna. She could live on it everyday! It is a wholesome meal with all the food groups. I always make it with lots of vegetables.
Ingredients:
12 ready to cook lasagna noodles (1 package)
1 onion, chopped
1 clove garlic, minced
2 medium carrots, diced
1 medium bell pepper of any color, diced
1 Cup broccoli florets
3/4 Cup pesto
1 container marinara sauce
1 container (15 ounces) ricotta cheese
1/2 Cup grated Parmesan cheese
1/4 Cup chopped parsley
3 Tablespoons margarine or butter
1 clove garlic, finely chopped
3 Tablespoons all-purpose flour
2 Cups milk
2 Cups shredded mozzarella cheese (8 ounces)
Method:
1. Heat 1 tablespoon oil in a 2 quart saucepan over medium heat. Saute onion and garlic for 3 minutes. Add carrots,bellpepper and broccoli, and cook for a few minutes. Stir in pesto and marinara sauce. Add salt to taste. Let the sauce cook till the vegetables are tender.
2. Mix ricotta cheese, Parmesan cheese, parsely, 1 chopped garlic, and pepper to taste.
3. Melt margarine in 2 quart saucepan over medium heat. Cook garlic in margarine about 2 minutes, stirring frequently, until garlic is tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubble; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Heat oven to 350 F.
5. Place 3 noodles in ungreased rectangular pan, 13x9x2 inches. Spread half of the cheese mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles; spread with remaining vegetable mixture. Pour sauce evenly over the top. Sprinkle with remaining 1 cup mozzarella cheese.
6. Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.
Ingredients:
12 ready to cook lasagna noodles (1 package)
1 onion, chopped
1 clove garlic, minced
2 medium carrots, diced
1 medium bell pepper of any color, diced
1 Cup broccoli florets
3/4 Cup pesto
1 container marinara sauce
1 container (15 ounces) ricotta cheese
1/2 Cup grated Parmesan cheese
1/4 Cup chopped parsley
3 Tablespoons margarine or butter
1 clove garlic, finely chopped
3 Tablespoons all-purpose flour
2 Cups milk
2 Cups shredded mozzarella cheese (8 ounces)
1. Heat 1 tablespoon oil in a 2 quart saucepan over medium heat. Saute onion and garlic for 3 minutes. Add carrots,bellpepper and broccoli, and cook for a few minutes. Stir in pesto and marinara sauce. Add salt to taste. Let the sauce cook till the vegetables are tender.
2. Mix ricotta cheese, Parmesan cheese, parsely, 1 chopped garlic, and pepper to taste.
3. Melt margarine in 2 quart saucepan over medium heat. Cook garlic in margarine about 2 minutes, stirring frequently, until garlic is tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubble; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Heat oven to 350 F.
5. Place 3 noodles in ungreased rectangular pan, 13x9x2 inches. Spread half of the cheese mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles; spread with remaining vegetable mixture. Pour sauce evenly over the top. Sprinkle with remaining 1 cup mozzarella cheese.
6. Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.
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