Chapter 8: Bunches of Lunches and Brunches 135
1 Melt butter in a medium pot over medium-high heat. When it’s fully melted, add the
garlic and sauté for 30 seconds.
2 Add the flour to the pot and whisk until it forms a paste. Add salt and pepper; stir for
1 minute.
3 Very slowly add about 1 cup of the milk, whisking constantly. When the flour mixture is
smooth, add the remaining 2 cups of milk and bring to a simmer. This may take up to 5
minutes, but continue stirring constantly to keep the milk from burning to the bottom
of the pan.
4 When the mixture comes to a simmer, turn the heat down to medium low and stir in the
cheddar cheese. When the cheese melts, remove the pot from heat and reserve the
sauce for the vegetable lasagna.
Per serving: Calories 260 (From Fat 110); Fat 12g (Saturated 7g); Cholesterol 60mg; Sodium 570mg; Carbohydrate
21g (Dietary Fiber 3g); Protein 17g; Sugar 9g.(^1) ⁄ 4 cup butter
2 cloves garlic, minced
(^1) ⁄ 2 cup all-purpose flour
1 teaspoon salt
(^1) ⁄ 2 teaspoon black pepper
3 cups nonfat milk
1 cup shredded low-fat sharp cheddar cheese
2 In a small mixing bowl, combine ricotta cheese, egg, and Italian seasoning and mix well.
3 Place half of the summer squash on the bottom of the pan to form a single even layer.
Spread half the ricotta cheese mixture over the summer squash. Top the cheese with an
even layer of half the spinach. Layer half the zucchini on top of the spinach.
4 Repeat the layers of yellow squash, cheese, spinach, and zucchini with the remaining
quantities of each. Pour cheese sauce over the top of the lasagna.
5 Place in the preheated oven and bake uncovered for 45 minutes.
Cheese Sauce