Live-Well: Brunch Lasagna Recipe

Live-Well: Brunch Lasagna Recipe

Ingredients:

1 tsp oil (vegetable or canola)
1 pc of onion (small); chopped
3 c of mushrooms; cut up
1 clove of garlic; minced
2 Tbsps of fresh crumbs (bread)
1 bell pepper (sweet green or red); chopped
a tsp of oregano or basil (dried)
1/2 tsp of salt
2 Tbsps of flour (all-purpose)
1/2 tsp of pepper
4 pcs of lasagna pasta noodles
2 packs broccoli (10 ozs); frozen & thawed
1.5 c of milk (1%PRCTG%)
1 c of cheese (mozzarella, part-skim); shredded
1.5 c of ricotta or Dutch cheese
1/4 c of parsley (fresh); chopped finely
1 pc egg
2 Tbsps of parmesan; (grated fresh)

Instructions:

In a large non-stick skillet or pan, heat the oil on mid-high heat; add onions, mushrooms, bell pepper and garlic, constantly stirring for 5 mins or ’til softened. Then sprinkle the flour on the vegetables; stirring to thoroughly coat. Add in salt, pepper and basil. Stir gradually into 3/4 c of milk and cook while stirring constantly for around 10 mins or ’til the sauce becomes thick and smooth.

Stir parsley and broccoli in and set it aside. Divide noodles into two; set it aside. Blend Dutch cheese, rest of milk and egg in a blender or processor ’til smooth; then spread 1/3 of mixture into a greased 8″glass dish (square).

Spread w/ 1/2 broccoli mix, cover w/ four noodle-halves. Spread w/ half the left Dutch cheese mix then 1/2 of mozzarella and cover w/ the last of noodles. Next, spread w/ the last Dutch cheese mix and mozzarella. Lastly, top w/ remaining broccoli mix.

Cover dish and chill for 8 hrs up to 16 hrs. Afterwards, combine the Parmesan with crumbs and sprinkle on topmost layer. Bake, w/o cover, for 10 mins in 375 degrees F or 190 degrees C before lasagna is served. Good for 6.

>> Live-Well: Brunch Lasagna Recipe