Vegetable Lasagna I Recipe Recipe

Name: Vegetable Lasagna I Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lasagna noodles; 2 (28 ounce.) cans peeled, whole tomatoes; 2 tbsp. extra virgin olive oil; 1 tbsp. finely chopped garlic; 3 tbsp. minced parsley; Salt and freshly grnd pepper; 3 c. skim lowfat milk; 6 tbsp. butter; 1/4 c. all-purpose flour; 1/2 teaspoon nutmeg; 1 c. part-skim ricotta cheese; 1/2 c. grated part-skim Mozzarella cheese; 1 (10 ounce.) pkg. frzn spinach, thawed

Servings: persons

8 lasagna noodles
2 (28 ounce.) cans peeled, whole tomatoes
2 tbsp. extra virgin olive oil
1 tbsp. finely chopped garlic
3 tbsp. minced parsley
Salt and freshly grnd pepper
3 c. skim lowfat milk
6 tbsp. butter
1/4 c. all-purpose flour
1/2 teaspoon nutmeg
1 c. part-skim ricotta cheese
1/2 c. grated part-skim Mozzarella cheese
1 (10 ounce.) pkg. frzn spinach, thawed

1
Cook lasagna noodles, drain and lay flat.
2
Drain tomatoes and crush.
3
Heat extra virgin olive oil in a heavy saucepan, add in garlic and cook over low heat for 3 min.
4
Add in liquid removed tomatoes, 2 Tbsp.
5
of parsley and pepper to taste.
6
Raise heat to medium and cook tomato sauce, stirring occasionally for 10 min, set aside.
7
To make a bechamel sauce, heat lowfat milk in a saucepan till very warm.
8
Heat butter in another saucepan over low heat, add in flour to melted butter and whisk till a smooth paste forms.
9
Pour in warm lowfat milk and whisk constantly for 3 min or possibly till sauce thickens.
10
Add in nutmeg, salt and pepper to taste.
11
Remove from heat, whisk in ricotta.
12
To assemble lasagna, spread 1/2 c. tomato sauce over the bottom of a 9 x 13 inch baking pan, cover sauce with 4 lasagna noodles, overlapping slightly.
13
Spoon half of bechamel sauce proportionately over the noodles, add in the spinach.
14
Cover with noodles, repeat layers.
15
Sprinkle with Mozzarella.
16
Cover with foil, bake for 30 min at 325 degrees.
17
Uncover and bake for 15 min more.
18
Remove from oven and let rest for 10 min before serving.

1336

kcal

Calories

Fat

177

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 13 ingredients. The key ingredients include: 8 lasagna noodles, 2 (28 ounce.) cans peeled, whole tomatoes, 2 tbsp. extra virgin olive oil, 1 tbsp. finely chopped garlic, and more.

Yes, Vegetable Lasagna I Recipe 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.

Vegetable Lasagna I Recipe

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