Vegetarian Lasagna with pesto white sauce

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I made this for my daughter, who is now a vegetarian, and my son loved it too. WEIRD!

Make your lasagna noodles according to the package instructions. While those are boiling make your filling.

Ingredients:

Lasagna noodles

Chopped asparagus

Chopped spring onions

Chopped peppers (I used the little sweet ones that are red and yellow and orange)

Chopped fresh broccoli and cauliflower

Basil

Oregano

Rosemary

Cream of Mushroom soup

Milk

Pesto

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Filling:

Saute in very little olive oil the onions, peppers and the asparagus.

add some basil, oregano, and rosemary for flavor (I didn’t measure)

When they are starting to get a little soft add the broccoli and the cauliflower. Cook just a little then add Cream of Mushroom soup. Mix in some milk to make it into a decent sauce. Then add a good tablespoon of Pesto.

Layer the noodles with the filling and layers of cheese then bake at 350 degrees until the cheese is melted. I turn it to broil just a the end to get the cheese crispy on top.

Enjoy!