Debbie'S Vegetable Lasagna Recipe

Name: Debbie'S Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 lasagna noodles; 1/4 cup margarine; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 cup milk; 1/2 cup vegetable broth, or as needed; 2 tablespoons white wine; 1/2 cup grated Parmesan cheese; 1 cup light ricotta cheese; 1 egg; 1 egg white; 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

Servings: persons

9 lasagna noodles
1/4 cup margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup milk
1/2 cup vegetable broth, or as needed
2 tablespoons white wine
1/2 cup grated Parmesan cheese
1 cup light ricotta cheese
1 egg
1 egg white
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

1
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.
2
Preheat oven to 375 degrees F (190 degrees C).
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.
4
Whisk ricotta cheese, egg, and egg white together in a bowl.
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.
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.
7
Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.

1319

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 9 lasagna noodles, 1/4 cup margarine, 1/4 cup all-purpose flour, 1/2 teaspoon salt, and more.

Yes, Debbie'S Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Debbie'S Vegetable Lasagna

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