VERY VEGGIE LASAGNA

RECIPES THAT TAKE YOU OUT OF YOUR ORDINARY LITTLE WORLD AND GIVE YOU A NEW AND DIFFERENT EATING EXPERIENCE.

Here is a dinner idea that you'll love because it's easy, fairly inexpensive and you can make a lot of it or, if there are only two or three of you, make a small pan of it and it's equally as good. Do you remember the 'good old days' when you had to boil lasagna noodles if you wanted to make lasagna which was a huge mess with a big pot of boiling water and all the while trying to keep them from sticking together? Now, thanks to modern technology and someone's great idea, you don't have to go to all that mess. All you do is buy these great pre-cooked lasagna noodles which cuts your prep time by 2/3 and makes it all so much more do-able. Veggie lasagna is sometimes just a welcome relief from all the meat dishes and when you eat it, you don't miss the meat at all. Let's get started:

1 box of pre-cooked lassagna noodles

6 cups washed and chopped fresh vegetables of your choice. (In this recipe I used 1 C. matchstick carrots, 1 small onion, 1 small green bell pepper, 1 C. fresh mushrooms, 4 small zucchini and 1 yellow gooseneck squash. You can choose and use any fresh vegetables you prefer or your family likes and objects to the least.

1 box of ricotta cheese

2 pkgs. powdered Alfredo sauce mix

4 C. milk

2 T. flour

2 T. butter

2 teasp. salt

4 C. grated mozzarella cheese

1 C. grated Parmesan cheese

1 T. Italian seasoning

1 T. garlic powder

1. Spray the inside of a baking dish with Pam spray.

2. Cut up the vegetables in small but not thin pieces.

3. Make the sauce by melting the butter in a large saucepan, then adding the flour, sauce mix, salt and milk. Stir constantly until it thickens. Don't allow it to scorch.

4. Add the Italian seasoning and garlic powder to the sauce.

5. When the sauce is ready, start layering the noodles, chopped veggies, sauce and grated cheese in a 9" x 13" baking dish ending with the sauce.

6. Sprinkle the top with more grated cheese and Italian seasoning.

7. Bake in a 350 degree oven for approximately one hour or until vegetables are cooked completley.

8. Cool for 5 minutes before serving. This recipe makes 12 servings. Enjoy!