Easter Lasagna Easter Lasagna 1/2 cup butter or margarine 1/3 cup all-purpose flour 1/4 teaspoon salt Dash white pepper 3 cups milk 1/4 cup finely chopped green onions 1 teaspoon hot pepper sauce 9 lasagn noodles, cooked and drained 2 cups diced fully cooked ham 1 pkg (10 oz) frozen chopped broccoli, thawed 1/2 cups (12 oz) shredded cheddar cheese 4 hard-cooked eggs, finely chopped
In a heavy saucepan, melt butter over mediumheat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in onions, lemon juice and hot pepper sauce. Spread a fourth of the white sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles, half of the ham and broccoli, 3 tablespoons Parmesan cheese, 1 cup cheddar cheese, half of the eggs and a fourth of the white sauce. Repeat layers. Top with the remai,ing noodles, white sauce and cheeses. Bake, uncovered, at 350 degrees for 40-45 minutes before cutting.
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