This is a great dish to serve at a party, even non-vegetarians will love it!
Portion size9 servings
Preheat oven to 400°F. To Prepare the Cream Sauce: Pour milk into a saucepan on medium heat. Cut the small onion in half (leaving the root in place) and peel. Tack one bay leaf on each half with two cloves. Place in the milk. Bring the milk to a boil. Once it has boiled for a minute or two, remove from heat and let stand for about 10 minutes. Bring the milk back to a boil, mix together 2 tbsp. of cornstarch with ¼ cup of water. Whisk this mixture into the milk until thick and bubbly. Set aside. Method: Bring large pot of water to boil and cook lasagna noodles al dente. In a large, deep fry pan, melt butter. Add onions and saut?ntil transparent. Add portabella mushroom. Cook until moisture returns to mushroom (about 10 min). Add vodka, light vodka on fire to burn off the alcohol. Once burned off add red and green peppers, zucchini. Cook for about 5 minutes, then add cream sauce that was set aside. Add spinach and allow to wilt. Add salt, pepper and ground gloves. Adjust seasoning if necessary. To Build Lasagna: Grease bottom of lasagna pan. Add layer of noodles, then a layer of sauce, then a layer of mozzarella cheese. Repeat with another layer. Make sure you have a layer of noodles on the top, with a layer of mozzarella and Parmesan mixed together (this will make a nice brown, crunchy top layer). Bake in oven 30 to 45 minutes, until top is nice and brown. Allow to cool for about 20 to 30 minutes before serving.