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The Colorful Plate
Entrees

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000
Fireworks

Vegetable Lasagna

 Submitted by: Edie Hochstetler
Nursing 3JPP
Source: Carolyn Hochstetler

1 cup spinach, finely chopped 1/2 cup margarine
1 cup carrots, finely chopped 6 Tablespoons flour
1 cup broccoli, finely chopped 3 cups milk
10 lasagna noodles, cooked 6 cups mozzarella cheese, shredded
  1/2 cup dry breadcrumbs
  1. Prepare vegetables and cook lasagna noodles. Set aside.
  2. Prepare white sauce by melting butter, adding flour and then adding milk. When white sauce bubbles and thickens, add vegetables. Set aside.
  3. Place 1 layer lasagna noodles in bottom of buttered 9"x13" pan. Distribute 1/2 vegetable sauce over noodles. Sprinkle 1/2 of cheese over sauce. Repeat.
  4. Top with dry breadcrumbs.
  5. Bake at 350° for 30-35 minutes.
  6. Allow to set 15 minutes at room temperature before cutting.
Serves: 12 Nutrition Facts
Calories: 588 Saturated Fat: 12 gm
Carbohydrate: 65 gm Fiber: 3 gm
Cholesterol: 59 mg Protein: 25 gm
Fat: 25 gm Sodium: 398 mg

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