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Traditional lasagna goes vegetarian when you substitute the meat for vegetables like spinach and zucchini. Layer this spinach lasagna with 3 types of cheese and bechamel sauce. You won't even miss the meat.

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  • Erin Nelson
    24 SEP, 2012
    This recipe was great! I did make a few changes, though. I can never make a recipe without adding some personal touches! First, I sauteed some garlic in the butter for the bechemel sauce to add a little extra flavor and I carmelized onions in butter and oil before adding the spinach. I added salt and pepper to taste for the components, as well. This the was the very first Bachemel sauce that I didn't mess up! I think the key was using room temperature milk so not to shock the mixture. Delish!!!
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  • MS212764699
    17 NOV, 2011
    Loved this recipe! So much easier to cook spinach and zucchini first and set aside then make the bechamel sauce. I added a clove of garlic to spinach and seasoned the bechamel sauce to taste with salt and pepper. I season to taste on all recipes. My husband loved it and he is not a big fan of vegetarian meals but he does love spinach and cream sauce. Next on the menu is the Tamale Pie because I too love my iron skillets. Thanks Lucinda for great practical recipes and ideas!
    Reply
  • tnagrl
    15 NOV, 2011
    DEEEEEEELISH!!! We enjoyed this comforting vegetarian lasagna. So easy and budget friendly:) Thank you Lucinda!
    Reply
  • sherry6
    13 NOV, 2011
    I saw the show and was excited to make this lasagna. I followed the recipe exactly, and have never been so disappointed in the flavor and blandness of a dish. The white sauce adds no taste to the spinach. I've made lasagna before with vegetables and white sauce, but this recipe makes the most boring and bland lasagna ever. Don't waste your ingredients and time on this one!
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