Debbie's Vegetable Lasagna

Vegetarian lasagna made with sauteed vegetables, a Parmesan cream sauce, and lasagna noodles is a hearty vegetarian meal for the whole family.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 291 Calories

Ingredients

• 1 egg
• 1 cup milk
• 1 egg white
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 9 lasagna noodles
• 2 tablespoons white wine
• 2 cups coarsely chopped zucchini
• 1 cup light ricotta cheese
• 2 cups coarsely shredded carrots
• 0.25 teaspoon ground black pepper
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 0.5 cup grated Parmesan cheese
• 0.25 cup margarine
• 0.5 cup vegetable broth, or as needed

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.

Step 3

Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.

Step 4

Whisk ricotta cheese, egg, and egg white together in a bowl.

Step 5

Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.

Step 6

Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.

Step 7

Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.