VEGETABLE LASAGNA a LA JOHNELL

16 oz. ricotta cheese

12 oz. shredded mozzarella cheese

1 egg

parsley 1/2 bunch

2 tbsp olive oil

5 tbsp flour

5 tbsp butter

1 cup parmesan cheese

1 tsp nutmeg

2 cups milk

2 tsp shallots, minced

no boil lasagna noodles

1 large green pepper, chopped

8 oz mushrooms, sliced

1 cup broccoli, chopped

1 cup carrots (sliced)

spinach (chopped) uncooked

2 large tomatoes, sliced

Saute veggies (you can add your personal favorites) in olive oil in large skillet until tender. Set aside.

Combine 1 cup mozzarella cheese,( the rest of the mozzarella will be used later) all the ricotta cheese, egg and parsley in a large mixing bowl. Mix well, set aside.

Melt butter in large skillet on medium high heat. Add flour when completly melted. Stir for 2-3 mins., add shallots, stir 1 min. Add milk slowly until mixture thickens. Add nutmeg and parmesan cheese. Simmer for approx 3 mins., being careful not to burn. Remove from heat. Let stand 2 mins.

Coat the lasagna pan with some of the cheese sauce. Line bottom of pan with no boil noodles (regular cooked lasagna noodles may be used), layer veggies over noodles. Dollop cheese filling on top of veggies, top with sliced tomatoes. Repeat until all ingredients are used. Approx 3 layers. Cover with remainder of mozzarella cheese. Bake at 350 degrees until cheese starts to brown. Approx. 1 hour. Enjoy!

JOHNELL HUBBARD