Vegetable Lasagna

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Ingredients:

6 c. mozzarella cheese, shredded
8 oz. pkg. lasagna noodles, cooked, rinsed & layer on a platter
10 oz. pkg. spinach
10 oz. pkg. broccoli
10 oz. pkg. cauliflower
10 oz. pkg. sliced carrots

Cook barely tender and set aside. (I use fresh vegetables – about 2 cups of each.)

Preparation:

In a large saucepan or skillet, 1/2 cup butter and 1 medium onion, chopped and saute slightly. Add 6 tablespoons flour and 3 cups milk to make a white sauce. Add nutmeg and basil to taste. Add the vegetables. Taste frequently — the success of this dish depends on the good taste of this!

In a 9 x 13 inch sprayed pan or dish, layer the vegetable sauce, cheese and noodles. Repeat. End with sauce. Sprinkle with paprika. Bake at 350 degrees for 30-40 minutes. Let stand 10 minutes. (Cover while baking. Vent it a bit while standing.) This freezes well and warms well in microwave.

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