Time: 40 min Preparation; 40-50 min cooking
Difficulty Level: Moderate
- 3 cups low-fat milk
- 1-4 tsp dried rosemary
- 1-3 garlic cloves, crushed
- 3 Tbl butter or margarine
- 2 Tbl all-purpose flour
- 2 Tbl olive oil
- 0.75 - 1.0 lb carrots, grated
- 1 10 oz package frozen chopped spinach, thawed & squeezed
- other veggies (summer squash or zucchini, grated or chopped)
- 1/2 tsp salt or to taste (may not be necessary)
- marinara sauce (1-2 large jars)
- lasagna noodles (uncooked)
- 1 1/2 cups grated parmesan cheese
- 1-2 packaged of mozzarella cheese
- Heat the milk, rosemary, and garlic in a medium saucepan to
boiling. [We used less rosemary & garlic. You'll be straining
it out later so feel free to use more if you like a stronger flavor.
Stir fairly often to keep milk from burning.
- Reduce heat to low and simmer for another 5 minutes.
- In another saucepan, melt the butter or margarine, then blend
in flour. Strain the milk through a sieve (or through a paper
towel in a strainer) into the butter-and-flour mixture.
- Cook, stirring CONSTANTLY, until sauce thickens & boils
for at least 3 minutes. Remove from heat and set aside.
- In a large skillet over medium-high heat, heat the olive oil,
carrots, spinach and other chopped veggies, and cook, stirring
frequently, for about 5 minutes, or until the carrots are tender.
Stir in the salt and sauce.
- Spoon the veggie mixture into the bottom of your lasanga pan
(9x13"), putting a thin-to-moderate layer.
- Arrange a layer of uncooked lasagna noodles, pressing them into
the veggies to get the bottom of the noodles wet.
- Pour some marinara sauce over the noodles to cover them.
- Sprinkle mozzarella over the noodles.
- Put another layer of uncooked lasanga noodles, then more veggie
sauce and some mozzarella cheese and/or parmesan cheese. (Actually
you can layer the lasagna whatever way you're comfortable.
- Repeat, adding a 3rd layer and finishing up your ingredients.
You can cover the top with sauce (either) and cheeses.
- If planning to cook immediately, cover with aluminum foil and
bake in a preheated 350-degree oven for 30 minutes; remove cover
and bake another 10 minutes, or unti ltop is brown & bubbly.
Let stand 10 minutes before serving.
Freezing: Cover uncooked lasagna tightly with foil &
Reheating: Thaw, then bake, covered for 30 minutes in a
preheated 350 degree oven. Remove foil cover and bake another
10 minutes, until a knife inserted in the center comes our hot
or until top is brown & bubbly. (To cook from frozen, bake
covered lasagna in a preheated 425 degree oven for about 45 minutes).
Recipe Story: This is from the September 1998 Parenting