Vegetable Lasagna With White Sauce

"I am posting this recipe, by request. It is a very nice non-tomato sauce vegetarian lasagna. Not gluten-free!"
 
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photo by Magee B. photo by Magee B.
photo by Magee B.
photo by SLCWoods photo by SLCWoods
photo by SLCWoods photo by SLCWoods
photo by Virginia Es photo by Virginia Es
photo by Magee B. photo by Magee B.
Ready In:
1hr 30mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Dice zucchini. Coarsely chop broccoli and spinach.
  • In a nonstick 12 -inch skillet over medium heat, melt butter (or margarine), cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and toss until wilted. remove skillet from heat.
  • In medium bowl, with fork, mix ricotta and eggs; set aside.
  • Prepare lasagna noodles as label directs. Drain.
  • Meanwhile, preheat oven to 350 degrees F.
  • In 2-quart saucepan over medium heat, melt 3 tablespoons margarine (or butter). Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese.
  • In13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
  • Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.

Questions & Replies

  1. I have made this without tomato sauce for my friend who is allergic to them I used a jar of roasted garlic alfredo sauce, about 1/4 pound of mild Italian sausage mixed with ground turkey, a bit of diced onion, added to the sauce. Then I always Mix my ricotta with cottage cheese (half and half), Always use NO BOIL noodles. I layer my mushrooms with a layer of raw fresh spinach dab sauce, then noodles then ricotta, then provolone slices, then continue, top off with cheese then a layer of Panko bread crumbs, This has such a yummy crunchy topping. try it sometime. You won't be disappointed. Hint: I use a Tuscan Blend of grated cheeses that has 4 cheeses in it by Meijer or buy an Italian blend and add a pkg of sliced provolone and asigo sauce
     
  2. Can this be frozen??
     
  3. Can you freeze?
     
  4. Could this be assembled ahead of time and baked a day later?
     
  5. Would tomatoes go well in this? I don't like spinach so I wanted to add something else.
     
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Reviews

  1. This was really good. As usual it needed a few things, but not much. I tend to exaggerate cheese so I added more mozzarella and more Parmesan than it called for. I also used garlic salt in place of the regular salt. I also added garlic to the white sauce. It's just my style, garlic is good. I've made this twice in 2 weeks and it has been a hit at home for sure. For extra measure, be sure to play John Prine's first record while making it, it makes cooking even better.
     
  2. I've never made vegetable lasagna before, but this recipe, with a few tweaks, was 10 out of 10!! Absolutely delicious! I added 2 veggies to the recipe - 1 medium sized diced sweet onion, and 2 fairly large sized carrots, sliced thinly, then diced. This recipe seemed like it would be so bland without any garlic in the recipe, so I took other reviewer's advice and added some garlic. First of all, I added 2 cloves of minced garlic to the sauce mix - as well as 1/4 to 1/2 teaspoon ground black pepper. I added more parmesan cheese flakes (used 1/2 cup instead of 1/4 cup because I love fresh parmesan!) to the sauce as well, which made the sauce extremely thick as it cooled, and I didn't have enough, so I had to make another half batch of sauce as I was assembling the lasagna. Turned out to be perfect amount though! I also modified the ricotta cheese and egg mixture by adding 1/4 teaspoon garlic powder, 1/2 teaspoon table salt, and 1/2 teaspoon dried oregano mixture. To the veggies while they cooked, I added 1/4 teaspoon of oregano (recipe calls for 1/2 teaspoon), and in addition, added 1/2 teaspoon of italian seasoning. I also topped it off with an additional layer of noodles (used 18 in total), a little bit more sauce, then additional mozzarella cheese on top. I wasn't sure if I should cover with foil to cook as the recipe doesn't specify, so I left it uncovered - cooked on convection at 350 degrees for 35 minutes. The mozzarella cheese on top got quite crispy, but I love it that way! And of course let sit for 10 minutes to cool and set. Absolute mouthwatering perfection! I will 100% make this again!
     
  3. Yum! This was very good! I added onion and portobellos, also used a yellow summer squash in place of zucchini. In place of eggs, I used flax meal and water. Also cut in half and made in a 8x8 pan since there are only two of us. Thanks!
     
  4. Was very good, but I added 1 cup finely chopped carrots. Blended with the favors nicely. Yum! Yum! Waiting for my next guests to come and we will make it again.
     
  5. This recipe is delicious. My family does not like vegetables and they enjoyed!
     
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Tweaks

  1. I added fresh garlic, green pepper and mushrooms to the vegetable mixture, as well as a little garlic and onion powder to the white sauce. But that is just preference, I love garlic in my cooking.
     
  2. Yum! This was very good! I added onion and portobellos, also used a yellow summer squash in place of zucchini. In place of eggs, I used flax meal and water. Also cut in half and made in a 8x8 pan since there are only two of us. Thanks!
     

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