Vegetarian Lasagna

NOODLES

• 12 lasagna noodle

VEGETABLE MIXTURE

• 3 cups frozen spinach, thawed and spun dry in a lettuce dryer
• 2 cups carrot, shredded
• 14 1/2 ounces diced tomato, drained
• 1 medium red bell pepper, cut into very thin strips
• 1 medium green bell pepper, cut into very thin strips
• 6 ounces prepared pesto sauce (3/4 c)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, ground

CHEESE MIXTURE

• 16 ounces cottage cheese
• 1/2 cup parmesan cheese, grated
• 1/4 cup fresh Italian parsley, chopped
• 1 large egg, beaten with a fork
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, ground

WHITE SAUCE

• 1 garlic clove, finely chopped
• 3 tablespoons butter or margarine
• 3 tablespoons all-purpose flour
• 2 cups milk
• 3 cups mozzarella cheese, shredded

Directions

1. 1

   1. Cook noodles 4 at a time in a large pot of boiling, salted water, for 6 minutes. Gently stir noodles frequently to prevent sticking. Gently remove noodles from pot to prevent tearing, and rinse with cold water. (A time-saving alternative is to use pre-cooked or no-boil noodles.).

2. 2

   2. In a large bowl, mix vegetable mixture ingredients.

3. 3

   3. In a medium bowl, mix cheese mixture ingredients.

4. 4

   4. Heat oven to 350 degrees.

5. 5

   5. Melt butter in 2-quart saucepan over medium heat. Add garlic, cook until garlic becomes golden, stirring frequently. Add flour 1 tablespoon at a time, whisk until blended, cook until smooth and bubbly. Continue whisking and gradually add milk. Heat to boiling, whisking constantly. Boil and whisk 1 minute. Remove from heat.

6. 6

   6. Layer ingredients in ungreased rectangular pan (13 in X 9 in X 2 in) in the following sequence.

7. 7

   3 noodles.

8. 8

   Half of the cheese mixture.

9. 9

   3 noodles.

10. 10

    Half of the vegetable mixture.

11. 11

    Half of the mozzarella.

12. 12

    3 noodles.

13. 13

    Remaining cheese mixture.

14. 14

    3 noodles.

15. 15

    Remaining vegetable mixture.

16. 16

    All of the white sauce.

17. 17

    Remaining mozzarella.

18. 18

    7. Place pan on a cookie sheet (to protect oven from boil over) and bake uncovered 35 to 40 minutes, or until hot in center and bubbling. Let stand for 10 minutes before cutting.