Recipe - Three-Cheese Vegetable Lasagna

9 Lasagna noodles
1 cn VEGALL Mixed Vegetables
(16 oz)
One fourth cup Butter
One fourth cup Chopped onion
One fourth cup Flour
1 cup Chicken broth
2 Eggs
One half pound Ricotta cheese
1 Three fourths cup Grated parmesan cheese
1/8 teaspoon Nutmeg
1 pack Chopped spinach, cooked
(10 oz)
2 cup Shredded Mozzarella

1. Cook lasagna noodles as directed on package. Drain; put in cold water
until ready to use.

2. Drain VEGALL, reserving One half cup liquid.

3. Melt butter in saucepan; add onion and cook until soft.

4. Blend in flour. Gradually add reserved liquid and chicken broth. Cook
and stir until thickened. Set sauce aside.

5. Make ricotta filling by combining 1 egg, ricotta cheese, parmesan
cheese, nutmeg and VEGALL.

6. Make spinach filling by adding One half cup sauce and remaining egg to
spinach.

7. Layer in lightly greased 13x9" baking dish. Place a little sauce in
bottom of dish and cover with 3 noodles. Spread on spinach filling, One half cup
sauce and One half cup parmesan cheese.

8. Layer 3 more noodles and spread with VEGALL ricotta filling; top with
One half the mozzarella cheese and One half cup parmesan cheese.

9. Cover with remaining 3 noodles and top with remaining sauce, mozzarella
and parmesan cheese.

10. Bake at 400'F. for 30 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini