Irresistible & Healthy Vegetarian Lasagna W/ Cream Sauce!

READY IN: 1hr 45mins




  • ·Spray a 13”x 9” pan with cooking spray and preheat oven to 350 degrees. Set pan aside.
  • ·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.
  • ·Combine ricotta cheese and spinach in a small bowl and mix well; Set aside.
  • ·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.
  • ·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.
  • ·Stir in milk and cook until thickened; Remove from heat and stir in 1/2c parmesan cheese.
  • ·Spoon just enough white sauce into lasagna pan to barely cover the bottom.
  • ·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.
  • ·Remove aluminum foil and add remaining mozzarella cheese, 3T parmesan cheese, parsley and basil. Bake until top is browned, about 10 more minutes.
  • ·Remove from oven and let sit 10-15 minutes before cutting and serving.