Vegetable Lasagne

• 9 lasagna noodles About 2 lbs.
• 1 cup corn oil
• 3 onions mediums, Coarsely chopped
• 4 cloves garlic Minced
• 3 green pepper Coarsely Chopped
• 3 red peppers Coarsely Chopped
• 3 tablespoons cornstarch
• 1 can chicken broth 14 1/2 oz
• 1 cup skim milk
• 1 ricotta cheese
• 15 ounces skim milk
• 1 frozen spinach Chopped - 10 oz
• 3 tablespoons fresh basil Chopped
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 1 teaspoon pepper
• 1 cup mozzarella cheese Part Skim Milk Shredded

1. Cook lasagne noodles according to package directions; rinse with coldwater and drain. In 6-quart dutch oven heat 2 tablespoons corn oil overmedium heat. Add onions and garlic. Saute 10 minutes or until golden; remove. Heat remaining corn oil in dutch oven. Add peppers; saute 5 minutes. In bowl mix corn starch and chicken broth until smooth; stir into peppers. Add milk Stirring constantly, bring to boil over medium heat and boil 1 minutes.
2. Remove from heat; add onions. In bowl combine ricotta, spinach, basil,=
3. Salt, nutmeg and pepper. Spoon 1 1/2 cups sauce into 13 x 9 x 2-inch baking dish. Top with 1/3 of the noodles and 1/2 of the spinach mixture.
4. Repeat, beginning with sauce. Then top with remaining noodles and sauce.
5. Sprinkle mozzarella over top. Bake in 350 degree oven 20 to 25 minutes,or until heated.

lasagna noodles, corn oil, onions, garlic, green pepper, red peppers, cornstarch, chicken broth, milk, ricotta cheese, milk, frozen spinach, fresh basil, salt, nutmeg, pepper, mozzarella cheese

Taken from www.yummly.com/recipe/Vegetable-Lasagne-1677073 (may not work)