This recipe makes a very satisfying meatless main dish served with a mixed green salad on the side.
|24 lasagna pasta (500 g package)||6 zucchini, thinly sliced|
|2 large red onions, thinly sliced||3 red bell peppers, roasted and cut in strips|
|1 lb (450 g) Canadian Quark cheese (or Ricotta)||2-2/3 cups (660 mL) grated Canadian Mozzarella cheese|
|2-2/3 cups (660 mL) grated Canadian Parmesan cheese|
|Creamy White Sauce:||7 cups (1.75 mL) milk|
|1/3 cup (80 mL) butter|
|1 tsp (5 mL) dried savory||Grated nutmeg|
|Salt and freshly ground pepper, to taste|
Preheat oven to 375 °F (190 °C).
Cook pasta according to cooking instructions on package. Drain, rinse with cold water and layer between damp tea towels; set aside.
Lightly butter two 13 x 9-inch (33 x 23 cm) lasagna dishes. Into each one, spread 1 cup (250 mL) Creamy White Sauce. Cover with 4 lasagna, and top with a portion of the zucchini, onion and pepper strips. Spread 8 oz (250 g) Canadian Quark cheese and sprinkle with 1/3 cup (80 mL) each of Canadian Mozzarella and Canadian Parmesan cheese.
Starting with pasta, repeat layers twice. Top with remaining white sauce (each, approximately 2 1/2 cups / 625 mL) and sprinkle with remaining cheese. Cover loosely with foil and bake for 30 minutes, rotating pans halfway.
Uncover and bake 30 minutes or until heated through and bubbly. (If oven space allows place casserole dishes side by side) Remove from oven and let stand for 15 -20 minutes before serving.
Creamy White Sauce:
In large saucepan, over medium - high heat, stirring occasionally, bring to a simmer 5 cups (1.25 L) milk and butter. Whisk flour into remaining milk; gradually whisk into saucepan. Cook whisking constantly, for 1 -2 minutes or until sauce thickens. Remove from heat, stir in savoury and season with nutmeg, salt and pepper.