White Veggie Lasagna


9X9 casserole dish, Serves 4.

1/2 box lasagna noodles, boiled
1 shallot, minced
2 cloves garlic, minced
3 T butter
2 c. low-fat milk
1/4 c. flour
2 c. spinach
1 c. kale, chopped
1 carrot, sliced thin
1/2 onion, sliced thin
1 tomato, sliced thin
1/2 c. ricotta cheese
1/2 t nutmeg
Salt and pepper to taste
6 oz Parmesan cheese, grated

Pre-heat oven to 350 F. Boil lasagna noodles to al dente. Cool under water and set aside. In a medium pan, heat butter and cook carrots in 1/2 T of butter until softened. Remove and set aside. Wipe pan and add 1/2 T butter. Saute onion. Add spinach and kale. Saute until wilted, stirring frequently. Remove from pan and set aside.

For the sauce, heat 2T butter in the pan. Add shallots and garlic. Cook until softened. Sprinkle flour over garlic and shallots, stirring constantly for 2 minutes. Add milk in a constant stream whisking constantly until bubbling and thickened. Stir in nutmeg, salt and pepper.

Assemble lasagna in baking dish using 1/3 of sauce on the bottom, then 1/3 noodles. Layer in the remaining noodles and sauce tomatoes, carrots, kale, spinach, and ricotta cheese (ending with noodles and sauce on the top.) Top with Parmesan cheese, cover with foil and bake for 30 minutes. Remove foil and place under broiler until cheese is golden. Let stand for 10 minutes before serving.


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