VEGETABLE LASAGNA SUPREME


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 MAGNOLIA BUTTERCUP
1 pc onion, chopped
1 tbsp minced garlic
1 cup diced zucchini
1 cup sliced mushrooms
2 cups diced broccoli, blanched
2 cups fresh tomato puree
1 sprig basil, chopped
2 tbsp tomato paste
1 tsp iodized fine salt
3/4 tsp pepper
1 tbsp liquid seasoning

WHITE SAUCE:

1/4 cup MAGNOLIA BUTTERCUP
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 onions and garlic. Add zucchini, mushrooms and broccoli. Mix well. Add tomato puree, basil and tomato paste. Season with salt, pepper and liquid seasoning. Cook until vegetables are tender. Set aside.
  2. White sauce: Melt margarine then add beef bouillon cube. Allow to dissolve then add flour. Mix well to form a paste. Slowly add water while stirring. Add milk and continue to cook until slightly thick. Season with pepper. Remove from heat and set aside.
  3.   Preheat oven at 350°F.
  4. Pour 1/2 of white sauce mixture on a 9” x 13" baking dish. Cover with one layer of lasagna noodles then top with 1/2 of tomato-vegetable sauce and 1/3 of grated cheese. Make another layer of lasagna noodles. Top with remaining half of tomato-vegetable sauce, another 1/3 of the grated cheese and another layer of pasta. Top with remaining white sauce and finish with remaining grated cheese.
  5.   Bake in the oven for 30 minutes.
Makes 8-10 servings.
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