Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil cooking spray; 1 ounce dried porcini mushrooms; 8 ounces fresh lasagna noodles, 5 inches square (about 1/2 box); 2 cups skim milk; 3 tablespoons light butter spread (such as Smart Balance); 3 tablespoons all-purpose flour; 1 teaspoon salt, divided; 1/8 teaspoon freshly grated nutmeg; 2 small, thin zucchini, thinly sliced into rounds (about 1 2/3 cups); 1/2 teaspoon freshly ground black pepper; 1 (19-ounce) package frozen artichoke hearts, thawed, thinly sliced; 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 1/2 cup low-fat ricotta cheese; 1/2 cup freshly grated Parmesan cheese

Servings: persons

Olive oil cooking spray
1 ounce dried porcini mushrooms
8 ounces fresh lasagna noodles, 5 inches square (about 1/2 box)
2 cups skim milk
3 tablespoons light butter spread (such as Smart Balance)
3 tablespoons all-purpose flour
1 teaspoon salt, divided
1/8 teaspoon freshly grated nutmeg
2 small, thin zucchini, thinly sliced into rounds (about 1 2/3 cups)
1/2 teaspoon freshly ground black pepper
1 (19-ounce) package frozen artichoke hearts, thawed, thinly sliced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/2 cup low-fat ricotta cheese
1/2 cup freshly grated Parmesan cheese

1
Preheat oven to 400u00b0. Coat an 8-inch square baking pan with cooking spray. Add 1 cup boiling water to mushrooms; let stand 20 minutes. Drain, reserving liquid. Squeeze dry; roughly chop.
2
Bring a pot of water to a boil. Add lasagna; cook 9 minutes or until al dente. Place on baking sheet with plastic wrap between layers to prevent sticking.
3
Bring milk just to a boil in a small saucepan. Meanwhile, melt butter spread in a separate pan over medium heat. Add flour to butter, and cook, whisking constantly, 2-3 minutes or until smooth and bubbling. Slowly add milk, whisking constantly; cook 4-5 minutes or until smooth, thickened, and boiling. Whisk in 1/2 teaspoon salt and nutmeg. Transfer milk mixture (bechamel sauce) to a bowl. Cover, pressing down on surface with plastic wrap; set aside.
4
Place a large skillet over medium-high heat. When hot, coat with cooking spray. Add zucchini; season with 1/4 teaspoon each salt and pepper. Cook 5 minutes or until lightly browned and just tender. Stir in artichoke hearts, mushrooms and liquid, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Raise heat to high; cook 3-4 minutes or until liquid is absorbed.
5
Spread 2 tablespoons bechamel over bottom of pan. Cut lasagna to fit without overlapping (about 2 1/2 sheets per layer). Spread one-quarter of sauce over noodles. Scatter one-third spinach and one-third vegetables on top. Dollop with one-third ricotta; sprinkle with 1 tablespoon Parmesan. Top with a layer of noodles; repeat 2 more times. Finish with noodles, and top with remaining bechamel; sprinkle with remaining Parmesan. Cover with foil; bake 25 minutes. Remove foil; bake 25 minutes or until top is golden. Remove from oven; let stand 20 minutes.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: Olive oil cooking spray, 1 ounce dried porcini mushrooms, 8 ounces fresh lasagna noodles, 5 inches square (about 1/2 box), 2 cups skim milk, and more.

Yes, 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.

That's it — enjoy your meal!

Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions