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Sauvignon Blanc

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Vegetarian Lasagna
Makes 1 12 X 8 Pan

1 box Lasagna Noodles
1 Red Pepper, Diced
1 Yellow Pepper, Diced
1 Bag Frozen Spinach
1 Bag Frozen Diced Broccoli
1 Container Sliced Mushrooms
4 Portobello Mushrooms, Thick Diced
1 Yellow Onion, Diced
1 Pound Mozzarella Cheese
1 Pound Sharp Colby Cheese
1 Pound parmesan Cheese
8 oz container of Ricotta Cheese
1 Qt Béchamel Sauce (Recipe Follows)

Preheat oven to 300 degrees.

Saute Mushrooms in a pan over medium heat until the edges start to brown.  Add onion to mushrooms and continue to cook until the onions just start to brown.  Set aside.

Ladle enought sauce in the bootom of a 12X8 pan to cover lightly.  Sprinkle the peppers in the pan.

Place a layer of the uncooked noodles in the pan.

Add the ricotta cheese to the white cream sauce (Bechamel Sauce).

Ladle another layer of the sauce over the noodles.

Spread the spinach next, followed by the mushroom mixture.

Spread the mozzarella evenly.

Next, another layer of noodles, followed by sauce, broccoli, and colby cheese.The last layer is noodles, sauce, parmesan cheese.Place covered in 300 degee oven for 45 minutes.  Take out of oven and rest for 15 minutes before cutting.

Béchamel Sauce
Makes 1 Qt.

1 1/2 Qt. Heavy Cream
1 Yellow Onion, Chopped
1 Carrot, Chopped
1 Celery Stalk, Chopped
1 Bay Leaf
1 tsp Oregano
1 tsp Thyme
1 tsp Tarragon
1 Tbsp Garlic, Chopped
5 Peppercorns


Combine all ingredients and simmer for 30 minutes. Strain. Bring back to a simmer and thicken with cornstarch.