"Delish" Veggie Lasagna

by Maureen Lee
(Toronto, Ontario, Canada)

1 lb spinach, washed/stemmed or 2 pkg. frozen, defrosted
1/4 cup butter
2 cloves garlic, finely chopped
1 onion, finely chopped
1 lb. mushrooms, sliced
1/4 cup flour
2 cups milk
2 teaspoons basil
1 teaspoon oregano
3/4 cup parmesan cheese, grated
salt & pepper to taste
3 cups tomato sauce
12-16 lasagna noodles, ready-to-use
1 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated

Cook fresh spinach. Drain any water, chop and set aside. If using frozen, defrost, squeeze out water, chop & set aside.

Melt butter in large pan on medium heat. Saute garlic & onion until softened, about 2 minutes. Add mushrooms and cook 1-2 minutes until lightly browned. Add flour and cook, stirring for 1 minute. Add milk, stirring constantly. Bring to boil. Lower heat and simmer sauce 1-2 minutes. Add basil, oregano, parmesan and spinach. Season to taste. Add vegetables.

Preheat oven to 350 degrees. Spread tomato sauce on bottom of 12 x 8 pan. Cover bottom with noodles, add vegetable sauce, repeat noodle layer, finishing with vegetable sauce. Sprinkle mozzarella and parmesan on top.

Bake for 45 minutes or until cheese is bubbly. Serves 6.

From "The IDEAL Way to Cook: Food for Thought", by Addie Daabous. The author donated this book to charity, IDEAL-WAY.Inc. Charitable Number 83035 6093 RR0001

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