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Cheesy Vegetable Lasagna
October 31, 2004

The only problem I had with the recipe was the fact that it did not specify how many layers to make. I made two. I used 32 ounces in ricotta, rather than using any cottage cheese. I substituted a cup of pesto for the spinach to give it a little more flavor. In addition, I julienned the carrots and zucchini rather than slicing them, with a mandoline. I also used 4 tablespoons of butter, melting it in the saucepan, before adding the flour. The flour has to cook a little with the butter to get rid of the "flour-y" flavor.

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