Irresistible & Healthy Vegetarian Lasagna W/ Cream Sauce!

By WindyCityHealthyChef on August 13, 2007

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Ingredients

    1. 2 cups zucchini, julienned
    2. 2 cups yellow squash, julienned
    3. 2 (15 ounce) cans sliced mushrooms, drained
    4. 2 teaspoons minced garlic cloves
    5. 2 cups carrots, julienned
    6. 1 cup broccoli floret, cut into small pieces
    7. 1 teaspoon italian seasoning
    8. 4 tablespoons extra virgin olive oil
    9. 1 cup onion, diced
    10. 4 tablespoons flour
    11. 1 teaspoon salt
    12. 1 teaspoon pepper
    13. 3 cups skim milk
    14. 1/2 cup parmesan cheese, grated
    15. 3 tablespoons parmesan cheese, grated
    16. 9 whole wheat lasagna noodles ( Such as Hodgson Mills)
    17. 3 cups part-skim mozzarella cheese, shredded
    18. 15 ounces fat-free ricotta cheese
    19. 1 (10 ounce) packages frozen spinach, thawed and drained
    20. 2 teaspoons dried parsley or 2 tablespoons fresh parsley, chopped
    21. 2 teaspoons dried basil leaves or 2 tablespoons fresh basil, chopped

Directions

  1. ·Spray a 13”x 9” pan with cooking spray and preheat oven to 350 degrees. Set pan aside.
  2. ·Fill a large saucepan with water and bring to a boil over high heat; Add lasagna noodles and cook according to package directions; Remove from heat. Meanwhile, continue preparing lasagna filling.
  3. ·Combine ricotta cheese and spinach in a small bowl and mix well; Set aside.
  4. ·Spray large skillet or wok with olive oil cooking spray and heat pan over medium-high heat. Cook zucchini, yellow squash, mushrooms, carrots, broccoli and garlic until tender. Add Italian seasoning and set aside to cool.
  5. ·Heat 4T olive oil in saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. Add flour, salt and pepper and continue to saute, stirring constantly, about 5 minutes while gradually increasing heat to medium-high.
  6. ·Stir in milk and cook until thickened; Remove from heat and stir in 1/2c parmesan cheese.
  7. ·Spoon just enough white sauce into lasagna pan to barely cover the bottom.
  8. ·Line with 3 noodles and spoon 1/3 of the ricotta mixture (it’ll be a thin layer) down the center of each noodle. Top with 1/3 of the vegetable mixture and sprinkle 1/3 of the mozzarella cheese (about 1c) over top before covering with 1/3 white sauce. Repeat 3 noodles; 1/3 each ricotta mixture, vegetable mixture and mozzarella cheese topped with 1/3 white sauce for second layer. Repeat layering for third layer but omit remaining mozzarella cheese and set aside. Cover with aluminum foil; Bake 30 minutes until hot and bubbly.
  9. ·Remove aluminum foil and add remaining mozzarella cheese, 3T parmesan cheese, parsley and basil. Bake until top is browned, about 10 more minutes.
  10. ·Remove from oven and let sit 10-15 minutes before cutting and serving.
 
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