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    You are in: Home / Recipes / Vegetable Lasagna Recipe
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    Vegetable Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

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    Units: US | Metric


    1. 1
      Saute zucchini, yellow squash, mushrooms and garlic until tender in 2 Tbs margarine. Add Italian seasoning and 1/4 tsp salt. Stir in carrots and broccoli; set aside and cool.
    2. 2
      Melt remaining margarine in saucepan; add flour, pepper and remain ing salt. Cook over medium heat 5 minutes.
    3. 3
      Stir in milk and cook until thickened.
    4. 4
      Remove from heat and stir in Parmesan cheese. Set aside. Cook pasta, according to package directions.
    5. 5
      Rinse in cool water and drain.
    6. 6
      Grease lasagna pan.
    7. 7
      Spoon only enough white sauce into lasagna pan to barely cover the bottom.
    8. 8
      Line with 3 noodles; spoon 1/2 the vegetable mixture over noodles, placing it down the center of each noodle; sprinkle 1/3 of the mozzarella cheese over the vegetable mixture. Cover with another layer of pasta; spread with 1/2 the spinach ; cover with 1/2 the remaining white sauce. Repeat the layering; 3 noodles; remaining vegetables, 1/2 remaining mozzarella; 3 noodles, remaining ricotta, spinach and white sauce. Cover with remaining mozzarella, sprinkle with parmesan and parsley over top.
    9. 9
      Bake 45 minutes in a preheated 350°F oven.
    10. 10
      Let stand 15 minutes before serving.
    11. 11
      Serve with crisp green salad and fresh bread.

    Ratings & Reviews:

    • on July 26, 2001


      This recipe is pretty good, but I like a heartier, more tomatoey lasagna.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2001


      this was a great recipe. Easy to make. I prepared it ahead of time and threw it in the frig. Cooked the next day and it was wonderful. Great taste. Would make this one again

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2004


      This recipe was quick and easy to make. The sautéed veggies were great alone but we all felt that the finished lasagna tasted very bland.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)


    Nutritional Facts for Vegetable Lasagna

    Serving Size: 1 (804 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 736.1
    Calories from Fat 213
    Total Fat 23.7 g
    Saturated Fat 14.1 g
    Cholesterol 86.0 mg
    Sodium 1326.2 mg
    Total Carbohydrate 81.7 g
    Dietary Fiber 5.3 g
    Sugars 12.1 g
    Protein 48.7 g

    The following items or measurements are not included:

    italian seasoning

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