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Pasta

Smoked Chicken Spaghetti  
Home Made Pasta V
Baked Ziti Casserole V
Spinach Ravioli with Smoked Chicken  
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Vegetable Lasagna V
Penne with Prosciutto  
Salmon Casserole  
Tuna Casserole  
Macaroni & Goat Cheese V
Puttanesca My Way  
Vegetable Bechamel Lasagna V
Baked Manicotti V
Baked Canneloni  

Rice

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Vegetable Bechamel Lasagna

Contributed by: Melinda

This is a delicious variation on standard lasagna. Just as rich and beautiful. This can be done in a smaller dish as a side dish and you can leave out the mushroom/zucchini mixture.

1 package no boil lasagna noodles (Ronzoni makes a good version)
1 recipe Besciamella Sauce (below)
Olive Oil
2 10 oz. package frozen spinach, thawed and pressed to remove water
2 zucchini, sliced very thinly
1 lb crimini mushrooms, sliced
1 medium onion, chopped
1 large clove garlic, minced
1 lb mozzarella cheese, shredded
1 cup grated Romano cheese

Beciamella Sauce
1/2 cup unsalted butter
3-4 tbl flour
8 cups milk, hot
Freshly grated nutmeg
Salt & Pepper
  • Prepare the Besciamella sauce by heating the milk in a saucepan.
  • Melt butter in a pot large enough to hold the milk.
  • Add flour and mix until no lunps remain. Cook briefly, but don't brown.
  • Stir in about 1/2 cup of the milk and mix until smooth.
  • Gradually incorporate the remaining milk stirring after each addition until smooth.
  • Season with nutmeg, salt & pepper (Note: nutmeg can be strong, so use caution) Continue cooking until thickened.
  • In a sauté pan, drizzle some olive oil. When hot, add mushrooms and onions.
  • When onions are translucent, add garlic and zucchini
  • Cook 1-2 minutes over medium heat. Remove from heat and cool to room temperature.
  • In the bottom of a 9 x 13 baking dish, place about 1 cup Besciamella Sauce
  • Place noodles over the sauce
  • Sprinkle with 1/4 of the shredded mozzarella
  • Sprinkle lightly with Romano
  • Lightly chop and sprinkle 1/2 of the spinach over the cheeses
  • Spread approximately 1 cup of sauce over the spinach
  • Top with noodles
  • Sprinkle with 1/4 of the shredded mozzarella
  • Sprinkle lightly with Romano
  • Spread the mushroom mixture over the cheeses
  • Spread 1 cup of sauce of the mushrooms
  • Top with noodles
  • Sprinkle with 1/4 of the shredded mozzarella
  • Sprinkle lightly with Romano
  • Sprinkle remaining half of spinach over the cheeses
  • Spread 1 cup of sauce over spinach
  • Top with noodles
  • Spread more sauce over the noodles to cover
  • Top with remaining Mozzarella and Romano cheeses
  • Bake covered at 375 for about 35 minutes, remove cover and bake for an additional 15 minutes until cheeses are bubbly and golden

    Questions about this recipe?

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