Kathleen's White Vegetable Lasagna

Kathleen is our soon to be sister-in-law. This recipe was born during Christmas 1997 when she was fortunate enough to be put in the position of making Christmas dinner for her future in laws, most of whom she had met only within the previous 6 months. There would be a total of 10 for dinner. Although this is a really easy crowd to please, it must have been quite daunting non the less. Kathleen is a brave woman. She created this recipe on the fly when her original plan for Cornish hens hit a gamey snag. This was only one of the dishes she served that day, but it was an important one since one guest was a vegetarian. We hear that dinner was delicious. Kathleen smiled through it all and earned that glass of Bailey’s at the end of the day!

Here is the recipe. I tampered with in only in seasoning the ricotta mixture the way my family always does. Sorry, Kathleen, I couldn’t help myself.

                                 INGREDIENTS

• Your favorite vegetables (fresh or frozen)
• 2 boxes lasagna (2 lbs)
• 1/2 or 1 small mozzarella
• 1 small ricotta (15 oz)
• Parmesan & pepper to taste
• 3 Tablespoons olive oil
  (to sauté onions, you can add water if you want less oil)
• 1 onion, chopped
• 8-10 cloves garlic, chopped
• 2 cups milk
• flour (to thicken sauce)
• 1/2 cup dried, crushed basil
• 2 jars Five Brothers Alfredo white sauce