16 oz. ricotta cheese
12 oz. shredded mozzarella cheese
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!