White Vegetable Lasagna
photo by freetrac1spirit
- Ready In:
- 1hr 30mins
- 16 ounces lasagna noodles, cooked
- 3 zucchini, cut in half lengthwise then thinly sliced
- 2 red bell peppers, chopped
- 16 ounces cremini mushrooms, sliced (baby bellas)
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 2 -3 shallots, minced (about 1/2 cup)
- 4 garlic cloves, minced
- 1 teaspoon italian seasoning or 1 teaspoon dried basil
- 2 tablespoons all-purpose white flour
- 1 1⁄2 cups 1% low-fat milk
- 1⁄2 cup light cream
- 1 cup gouda cheese, shredded
- 1⁄2 cup asiago cheese, shredded (3/4 oz)
- 2 cups frozen chopped spinach, thawed and squeezed dry
- 13 3⁄4 ounces water-packed artichoke hearts, drained and chopped
- 1⁄2 cup dried sun-dried tomato, chopped kitchen shears work good (1.5oz)
- salt and pepper, to taste
- 1⁄4 teaspoon crushed red pepper flakes (to taste)
- 16 ounces low fat cottage cheese (2 cups)
- 1 large egg, lightly beaten
- 1 teaspoon dried basil
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon crushed red pepper flakes, more to taste
- 3 cups part-skim mozzarella cheese, shredded
- Cook noodles according to package instructions.
- Preheat oven to 400°F.
- Toss zucchini, bell pepper and mushrooms with olive oil.
- Spread evenly onto a large baking sheet with 1/2" sides.
- Bake for 30 minutes. Drain liquid.
- While the veggies are roasting, heat olive oil over medium heat. Add shallots and saute for about 3 minutes until lightly browned.
- Add garlic and italian seasoning and saute for 2 more minutes.
- Stir in flour.
- Stir in the remaining sauce ingredients and simmer, stirring often, over low heat for about 20 minutes or until cheese is melted. You can keep it simmering over very low heat while you finish other prep work.
- Stir together all filling ingredients except the mozzarella.
- Spread about 1/2 cup of the sauce across the bottom of a 13x9 baking dish.
- Layer one third of the noodles, half of the vegetables, 1 cup of mozzarella, and half of the filling.
- Repeat one third of noodles, half of veggies, 1 cup mozzarella and remaining filling.
- Top with last third of noodles, remaining sauce and last cup of mozzarella cheese.
- Cover loosely with foil and bake for 30 minutes at 400°F.
- Remove foil and bake another 15 minutes.
Questions & Replies
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I absolutely DESTROYED my kitchen making this version of lasagna!! It was worth it!! I used whole wheat lasagna noodles and NO FAT cheeses anywhere available. I also used Rosotta instead of cottage cheese. I have a tendency to indulge on spices especially since I don't measure much lol :) This was wonderful!!! Thank you so much for sharing!!!
We LOVED this vegetable lasagna!!! The combination of flavors was delicious--loved all of the roasted veggies. The sauce was divine. Definitely worth all of the prep, and I will certainly have this again. It is a real keeper. We followed all ingredients and directions to a "T" and I would not change a thing. Thanks so much for posting.
This was wonderful! I loved all the flavors. I was a little worried because my sauce seemed really thick, but as another reviewer mentioned, I think it helped hold the lasagna better than a usual lasagna with red sauce. I omitted the mozzarella except to sprinkle a little over the top and it tasted nice and rich even without it. Photo hopefully coming soon. Made for ZWT.
We really enjoyed this lasagna and I thought it held its shape so much better than the traditional tomato sauced lasagna! The only changes I made was using two types of mushrooms (regular button mushrooms and baby bella), used oregano (in place of the basil/Italian seasoning) and I used half and half (in place of the cream). I also used whole wheat lasagna. Although this was a time consuming recipe, it was worth every second! Thanks for sharing this keeper!
RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.