This recipe is taken from the 1996 Milk Calendar. This is the Creamy Vegetable Lasagna recipe.
- Prep: 20 min
- Cooking: 1 h
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) all-purpose flour
- 2 cups (500 mL) Milk
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) pepper
- 1 tsp (5 mL) ground nutmeg
- 3 cups (750 mL) shredded Canadian Mozzarella cheese
- 1 lb (450 g) lasagna pasta cooked
- 3 tomatoes thinly sliced
- 1 zucchini thinly sliced
- 1 onion thinly sliced
- 4 garlic cloves finely chopped
- 1/4 cup (60 mL) chopped fresh basil
- 1 tsp (5 mL) dried oregano
- 1 bunch of spinach stems cut off
- 1/4 cup (60 mL) grated Canadian Parmesan cheese
Preheat oven to 350 °F (180 °C).
Melt the butter in a saucepan over medium heat. Add the flour and stir until you have a paste. Gradually add the milk, stirring constantly so that no lumps form. Add salt, pepper and nutmeg and bring to a boil, stirring constantly, until the sauce thickens slightly. Remove from heat.
Stir in 1 cup (250 mL) of the Mozzarella cheese.
Pour a small amount of the sauce into a 13 x 9-inch (33 x 23 cm) baking dish. Cover with a layer of pasta then half of the tomato, zucchini and onion slices. Sprinkle with half of the garlic, basil and oregano. Place a layer of pasta over the top, spread a small amount of sauce on the lasagna, sprinkle with 1 cup (250 mL) of the Mozzarella cheese and top with half of the spinach. Press down well. Repeat alternate layers exactly as above, topping the final layer of spinach with pasta.
Spread with remaining sauce and sprinkle with Mozzarella cheese. Dust with the Parmesan cheese, cover with foil and bake for 45 min. Remove the foil, bake another 15 min. Let sit for 10 min before serving.
Top 5 Nutrients
|Calcium:||37 % / 405 mg|
|Vitamin A:||45 %|