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CREAMY VEGETABLE LASAGNASauce:1 pound ground chicken or ground turkey 16 ounce can of chicken broth 2 cups water 4 large carrots, finely shredded ˝ pound American cheese, sliced 2 cups half & half 3 tablespoons margarine or butter, melted 3 tablespoons flour 1 medium onion, minced 3 to 4 garlic cloves, minced 1 tablespoon olive oil 7 ounce can of sliced mushrooms, drained Lasagna: sauce (above) 1 pound box lasagna noodles, parboiled (8 minutes) 8 ounce package Mozzarella cheese, shredded 10 ounce container Ricotta cheese 6 ounce package fresh spinach, washed and drained ⅓ cup bread crumbs, seasoned • In a large saucepan, combine chicken broth, water and carrots. Bring to a boil, and then reduce heat to medium. Cook carrots an additional 5 minutes. Add American cheese, and stir until melted, then add half & half. • Next, make a roux. In a small bowl, combine melted butter with flour, until it is a loose paste. Add to sauce, mixing with a whisk, until smooth and sauce thickens. Place sauce aside. • In a frying pan, sauté onion and garlic with olive oil. Add ground poultry, and cook until no pink remains. Add sliced mushrooms. Then combine poultry mixture with sauce. Set aside. • Lasagna can be assembled in a 13 by 9 inch baking pan, by alternating sauce, noodles, cheeses, and spinach. The final layer should be sauce, topped with bread crumbs. Cover lasagna with foil. Bake at 350°F for 50 minutes. • Makes 8 servings. March Feature Recipe, PITAS WITH MARINATED CUCUMBERS February Feature Recipe, CREAMY MEATBALLS January Feature Recipe, STROGANOFF December Feature Recipe, BROCCOLI QUICHE November Feature Recipe, ITALIAN MEAT LOAF October Feature Recipe, WARM SPINACH SALAD September Feature Recipe, GNOCCHI WITH BROCCOLI SAUCE August Feature Recipe, BROILED BARBECUE SAUCE BURGERS July Feature Recipe, FRESH TOMATO TORTELLINI SOUP
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