1/2 cup (125 mL) carrots, diced
l cup (125 mL) celery, diagonally sliced
1/2 cup (125 mL) broccoli, broken into flowerets
1/2 cup (125 mL) cauliflower, broken into flowerets
15 cooked lasagna, drained
28 oz (796 mL) canned tomato sauce
20 oz (568 mL) canned cream of mushroom soup, undiluted
salt and pepper
l cups (500 mL) grated cheese
2 cups (125 mL) grated Parmesan cheese
3 tbsp (45 mL) chopped parsley
2 tbsp (30 mL) butter
· Preheat oven to 350 F (175 °C).
· Blanch vegetables in lightly salted boiling water for 4 minutes.Drain and set aside.
· Cook lasagna according to package directions. Drain and set aside.
· Lightly butter a baking dish and spread a thin layer of tomatosauce and a layer of lasagna on the bottom. Follow with a layer of creamof mushroom soup and blanched vegetables and season with salt and pepper.Add a layer of tomato sauce and sprinkle with grated cheese.
· Repeat operation twice. Sprinkle top with grated Parmesan and dotwith knobs of butter. Bake for 25 minutes. Garnish with parsley and serve.
Yield: 6 to 8 servings