Description
Delicious vegetable lasagna with a white creamy sauce. A family favorite!
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
Instructions
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Whisk ricotta cheese
- egg
- and egg white together in a bowl.
- 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.
- Layer 1/3 the lasagna noodles
- 1/3 the ricotta-vegetable mixture
- and 1/3 the Parmesan sauce in a 9×13-inch baking dish; repeat layering 2 more times with remaining ingredients
- ending with a layer of mozzarella cheese.
- Bake in the preheated oven until cheese is lightly browned and bubbling
- about 30 minutes.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 8