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Kathleen's White Vegetable Lasagna

Kathleen is our soon to be sister-in-law. This recipe was born during Christmas 1997 when she was fortunate enough to be put in the position of making Christmas dinner for her future in laws, most of whom she had met only within the previous 6 months. There would be a total of 10 for dinner. Although this is a really easy crowd to please, it must have been quite daunting non the less. Kathleen is a brave woman. She created this recipe on the fly when her original plan for Cornish hens hit a gamey snag. This was only one of the dishes she served that day, but it was an important one since one guest was a vegetarian. We hear that dinner was delicious. Kathleen smiled through it all and earned that glass of Bailey’s at the end of the day!

Here is the recipe. I tampered with in only in seasoning the ricotta mixture the way my family always does. Sorry, Kathleen, I couldn’t help myself.



  • Your favorite vegetables (fresh or frozen)
  • 2 boxes lasagna (2 lbs)
  • 1/2 or 1 small mozzarella
  • 1 small ricotta (15 oz)
  • Parmesan & pepper to taste
  • 3 Tablespoons olive oil
    (to sauté onions, you can add water if you want less oil)
  • 1 onion, chopped
  • 8-10 cloves garlic, chopped
  • 2 cups milk
  • flour (to thicken sauce)
  • 1/2 cup dried, crushed basil
  • 2 jars Five Brothers Alfredo white sauce

Slice whatever vegetables you would like into thin slices. Kathleen used a big bag of mixed veggies containing broccoli, cauliflower, and carrots. I used mushrooms, zucchini, carrots, broccoli, and scallions. Set veggies aside.

Mix 1 cup (or more) grated mozzarella cheese with 1 small container of ricotta cheese (15 oz). I added 3-4 tablespoons parmesan and pepper. Set aside.

Cook the lasagna according to package directions. I added oil to water and rinsed them slightly after cooking with cool water to keep them from sticking together while I finished up the sauce.

Chop and sauté the onion and garlic in the olive oil. If you need to, add a little water to cut back on oil. When the onions are translucent, add enough flour to make a very thick paste. Slowly add about 2 cups of milk. Bring to a boil, then lower heat, stirring constantly until you have a thick white sauce. Add the 1/2 cup basil. When this sauce is mixed well and is thick, combine it with the Five Brothers sauce (Kathleen's secret ingredient). Mix into a homogenous sauce.

Put some of the sauce in the bottom of your baking pan. Then layer the noodles, veggies, cheese mixture, and sauce into your pan until it is full. Make sure you save enough sauce to totally cover the top of everything to keep it moist during baking. Bake 1 hour at 350 degrees.

Thanks Kathleen!

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