Creamy Vegetable Lasagne Recipe

Looking for an easy CREAMY VEGETABLE LASAGNE recipe? Learn how to make CREAMY VEGETABLE LASAGNE using healthy ingredients.


Submitted by josephino

Makes 9 servings



Difficulty: Easy Prep Time: 30 minutes Cook Time: 40 minutes Yield: 8-10 servings This recipe is quick, easy, and delicious. The vegetables can revolve around your family's taste. We love it! Make ahead, assemble, cover and store in refrigerator till ready to bake. Left-overs freeze well.

Recipe Ingredients for CREAMY VEGETABLE LASAGNE

8 ounces whole-wheat lasagna(9 noodles), uncooked
1 salt (Kosher)
10 ounce frozen chopped spinach,thawed & squeezed in kitchen towel till mositure is out.
1 cooking spray
2 medium zucchini, sliced
16 ounces cremini mushrooms(2 cups)(baby portabella), sliced
1 medium onion, thinly sliced
3 cloves garlic, chopped
1 Salt and pepper
1 roasted red pepper(in a jar or canned), drained, pat dry, quartered lengthwise then thinly sliced
1 tablespoons extra-virgin olive oil
1 tablespoons butter
2 tablespoons (rounded) all-purpose flour
1 cup chicken stock
1 cup fat-free evaporated milk
1/4 teaspoon grated fresh nutmeg, eyeball it
12 ounces low-fat ricotta cheese
8 ounces low-fat mozzarella cheese, grated
1 egg white
2 tbsp. grated Parmesan cheese, a couple of handfuls, plus some to pass at the table
1 cup fresh basil leaves, about 20 leaves

Recipe Directions for CREAMY VEGETABLE LASAGNE

  1. Preheat oven to 350F Degrees

  2. Coat a large nonstick skillet with cooking spray and set pan over medium-high heat.

  3. Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms. Cook 2 to 3 minutes then add onions and garlic to the pan.

  4. Season the vegetables with salt and pepper.

  5. When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through.

  6. Transfer veggies to a dish and return skillet to stove top. Add 1 tablespoon of extra-virgin olive oil and the butter. When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk.

  7. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Stir in 1 T. parmesan cheese.

  8. Season the sauce with salt, pepper and nutmeg.

  9. Stir together in another bowl ricotta, mozzarella, egg white and nutmeg; mix well to combine. Add to vegetable mixture.

  10. Tear, shred basil and add to vegetable/cheese mixture.

  11. Spoon 3/4 cup of white sauce mixture into the bottom of a 11x7-inch baking dish.

  12. Top with 3 uncooked lasagna noodles.

  13. Top with 3/4 cup more of sauce mixture and 1/2 of cheese/vegetable mixture; spread cheese/vegetable mixture to make an even layer.

  14. Top with 3 more noodles and press noodles slightly into cheese mixture.Top noodles with 3/4 cup more of white sauce mixture and remaining cheese/vegetable mixture.

  15. Top with remaining 3 noodles, pressing noodles slightly into cheese mixture.

  16. Top with remaining white sauce mixture.

  17. Sprinkle with grated Parmesan cheese.

  18. Cover with foil and bake 30 min. until lasagna filling is bubbly. Remove foil and bake 10 more min. until top is golden

  19. Let stand 10 minutes before slicing into 9 even pieces.

Categories

Pasta, Vegetables, Main Dish, American, Italian, Bake, Saute

Nutrition Facts
Serving Size 304.6g
Amount Per Serving
Calories
313
Calories from Fat
111
% Daily Value*
Total Fat
12.3g
19%
Saturated Fat
6.0g
30%
Trans Fat
0.0g
Cholesterol
33mg
11%
Sodium
510mg
21%
Potassium
717mg
20%
Total Carbohydrates
29.2g
10%
Dietary Fiber
4.6g
18%
Sugars
5.3g
Protein
21.6g
Vitamin A 82% Vitamin C 54%
Calcium 44% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in calcium
  • High in selenium
  • Very high in vitamin A
  • High in vitamin C
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