White Vegetable Lasagna

Served at Bunko September 2009

Bake: 50 minutes

½ C. grated parmasean
½ C. grated romano
1 C. mozzarella
3 T. butter
1 red onion
1 celery stalk
1 small zucchini
½ head cauliflower
2 broccoli bushels
Yellow or red pepper
2 garlic cloves
1 C. chicken broth
1 can Italian stewed tomatoes (dice tomatoes)
3 C. white sauce
No boil lasagna noodles

1. Preheat oven to 375.

2. Mix cheese and set aside.

3. Heat butter in skillet. Cook onion and celery for 4 minutes. Add remaining veggies, garlic, and chicken broth. Mix well, cover, cook 10-12 minutes
over low heat. Salt veggies.

4. Divide ingredients and make two layers as follows: lasagna noodles, veggies, tomato, grated cheese, white sauce. End with tomato sauce for color.