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Results 61 - 70 of 353 for vegetable lasagne
Heat butter in 1 quart saucepan over low heat until melted. Stir in flour, salt and nutmeg. Cook over low heat, stirring constantly, until ...
Slice all squash diagonally. Peel eggplant and place on paper towel for 30 minutes to drain. Place layer of eggplant in bottom of dish. Add ...
Coat a Dutch oven with ... bowl. Add to chicken-vegetable mixture, set aside. Cook and ... carrot curl and parsley, if desired. Makes 8 servings.
In 10-inch skillet, heat butter over medium heat until bubbly and hot; add mushrooms and saute, stirring occasionally, until mushrooms are ...
Cook lasagna noodles, drain and lay flat. Drain tomatoes and crush. Heat olive oil in a heavy saucepan, add garlic and cook over low heat ...
Cook lasagna noodles to desired ... cheese mixture, 1/2 vegetable mixture, 1/3 Parmesan cheese and ... to 10 minutes before serving. Serves 8.
Preheat oven to 325 degrees. Cook lasagna noodles in boiling water about 8 minutes; rinse and drain. Press excess liquid from spinach; ...
To make sauce: Combine all ... Filling: Combine cheeses, vegetables, herbs and pepper in ... foil, bake 15-20 minutes more, until sauce is bubbly.
Measure 3 cups diced zucchini. ... salt, stirring until vegetables are tender-crisp, about 5 minutes. ... servings, about 525 calories per serving.
Cook lasagna noodles to desired doneness as directed on package. Drain. Rinse with hot water. Heat oven to 350 degrees. Spray medium ...
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