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Vegetable Lasagne - Lasagne With White Cheese Sauce
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This lasagne does not contain a red tomato sauce like the typical lasagne does It has a delicious creamy white cheese sauce.

Libby McBrian


  • 1 small onion
  • 6 tbsp (90 ml) butter
  • 4-1/2 tbsp (70 ml) flour
  • 1-1/8 cups (275 ml) parmesan cheese
  • 3 cups (700 ml) milk
  • 3 egg yolks
  • 2 cups (475 ml) spinach, zucchini, or other vegetable
  • lasagna noodles, partially cooked
  • Chop onion into small bits and cook slightly in butter.
  • Stir in flour and cook slightly.
  • Add cheese and a dash of salt.
  • Stir constantly until thickened.
  • Stir in milk and continue to cook until thick cream.
  • Beat egg yolks in a separate bowl.
  • Add a little bit of cheese sauce mixture to eggs and stir quickly to keep eggs from cooking.
  • Then pour eggs into cheese mixture and stir vigorously to keep eggs from cooking.
  • Once eggs are incorporated into cheese sauce mixture, cook until thick, approximately 10 minutes.
  • Layer in casserole as follows:
  • sauce
  • noodles
  • vegetable of your choice (spinach or grilled zucchini)
  • sauce
  • noodles
  • vegetable
  • etc.
  • Cook at 350 degrees (175 C.) until heated through.
  • Let stand 10 minutes before cutting.
You can add any type of vegetable you like. I have found that I prefer the zucchini to be slightly grilled before using in lasagne. Enjoy!!!

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