Community Pick
Vegetable Lasagna With White Sauce
photo by Magee B.
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 2 small zucchini (about 8 oz. each)
- 1⁄2 bunch broccoli
- 1 bunch spinach leaves (firmly packed)
- 2 tablespoons butter (or margarine)
- 1⁄2 teaspoon dried oregano leaves
- 1⁄2 teaspoon salt (divided)
- 15 ounces ricotta cheese (can be part skim)
- 2 eggs
- 12 lasagna noodles (about)
- 3 tablespoons butter (or margarine)
- 1⁄4 cup flour
- 2 1⁄2 cups milk
- 1⁄4 cup parmesan cheese
- 8 ounces mozzarella cheese (slices)
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
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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
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Reviews
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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.
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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!
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Tweaks
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RECIPE SUBMITTED BY
Grannydragon
Portland, 77