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Debbie's Vegetable Lasagna
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Hearty vegetarian lasagna with Parmesan cream sauce and sauteed veggies is a family favorite.
Ingredients:
  • 9 lasagna noodles
  • 0.25 cup margarine
  • 0.25 cup all-purpose flour
  • 0.25 teaspoon ground black pepper
  • 1 cup milk
  • 0.5 cup vegetable broth, or as needed
  • 2 tablespoons white wine
  • 0.5 cup grated Parmesan cheese
  • 1 cup light ricotta cheese
  • 1 tablespoon olive oil
  • 2 cups coarsely shredded carrots
  • 2 cups coarsely chopped zucchini
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 cup shredded mozzarella cheese
Instructions:
  • Bring a large pot of salted water to a boil. Boil the lasagna for about 8 minutes until al dente. Drain.
  • Preheat the oven to 375°F (190°C).
  • In a skillet, melt margarine over low heat. Stir in flour, salt, and pepper until smooth and bubbling for 2 to 3 minutes. Pour in milk and broth, stirring constantly until the sauce boils. Remove from heat and stir in wine and Parmesan cheese until smooth.
  • Combine ricotta cheese, egg, and egg white in a bowl and whisk until smooth.
  • In a hot skillet, saute carrots, zucchini, and spinach in olive oil until slightly tender, for about 5 to 10 minutes. Combine the veggies with the ricotta mixture.
  • In a 9x13-inch baking dish, create layers with 1/3 of the lasagna noodles, 1/3 of the ricotta-vegetable mixture, and 1/3 of the Parmesan sauce. Repeat these layers two more times with the remaining ingredients, finishing with a layer of mozzarella cheese.
  • Bake in the hot oven until the cheese is golden brown and bubbly, around 30 minutes.

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