Debbie's Vegetable Lasagna recipe

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Ingredients

9 lasagna noodles
¼ cup margarine
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup milk
½ cup vegetable broth, or as needed
2 tablespoons white wine
½ cup grated Parmesan cheese
1 cup light ricotta cheese
1 egg
1 egg white
1 tablespoon olive oil
2 cups coarsely shredded carrots
2 cups coarsely chopped zucchini
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese

Nutrition Info

291.4 calories
carbohydrate: 30.4 g
cholesterol: 39.1 mg
fat: 13.2 g
fiber: 3.2 g
protein: 13.6 g
saturatedFat: 4.3 g
servingSize: -
sodium: 481.9 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.

  2. Preheat oven to 375 degrees F (190 degrees C).

  3. Melt margarine in a skillet over low heat, cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly, bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.

  4. Whisk ricotta cheese, egg, and egg white together in a bowl.

  5. Heat olive oil in a skillet over medium-high heat, saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.

  6. Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish, repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.

  7. Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

Delicious vegetable lasagna with a white creamy sauce. A family favorite!

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