GARDEN FRESH LASAGNA


Ingredients:

1 (270 g) pack lasagna noodles, cooked according to package directions
1-1/2 cups grated MAGNOLIA QUICKMELT CHEESE

TOMATO-VEGETABLE SAUCE:

1/4 cup DARI CREME CLASSIC
1 tbsp minced garlic
1 pc onion, chopped
1 cup diced zucchini
1 cup sliced mushrooms
2 cups broccoli florets blanched then chopped
2 cups chunky tomato sauce
1 tsp iodized fine salt
3/4 tsp pepper
1 tbsp liquid seasoning
1 tbsp dried basil leaves
1 tsp dried oregano

WHITE SAUCE:

1/4 cup DARI CREME CLASSIC
1 pc beef bouillon cube
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
1-1/2 cups water
1 cup MAGNOLIA FULL CREAM MILK
pepper to taste

Procedure:

  1. Tomato-vegetable sauce: Melt margarine in a saucepan. Sauté garlic and onion. Add zucchini, mushrooms, and broccoli. Mix well. Add tomato sauce, salt, pepper, liquid seasoning, dried basil leaves and oregano. Cook until vegetables become tender. Set aside.
  2. White sauce: Melt margarine then add the beef bouillon cube. Allow to dissolve then add flour. Mix well to form a paste. Slowly add water while stirring. Add milk and mix well. Continue to cook until slightly thick. Season with pepper. Remove from heat and set aside.
  3. Preheat oven to 350°F.
  4.  Pour half of white sauce mixture into a 9” x 13" baking dish. Cover with one layer of lasagna noodles then top with tomato-vegetable sauce and grated cheese. Place another layer of lasagna noodles. Top with tomato-vegetable sauce, grated cheese and another layer of pasta. Top with white sauce and finish with grated cheese. Bake for 30 minutes.
Makes 12 servings.
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