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Vegatable Lasagna Recipe

Looking for an easy vegatable lasagna recipe? Learn how to make vegatable lasagna using healthy ingredients.


Submitted by michelleb21

Makes 10 servings



Vegatable Lasagna WW Points Plus: 7

Recipe Ingredients for vegatable lasagna

4 tablespoons butter, divided
2 teaspoons smoked paprika, divided
1 teaspoon crushed red pepper flakes
4 tablespoons panko bread crumbs
1/2 cup grated Parmesan, divided
1 tablespoon freshly chopped parsley leaves
2 tablespoons olive oil
1 cup broccoli florets
1 cup cauliflower
323 g Zucchini
1 cup Squash, Summer, All Varieties
1 Pepper, Black
1 medium onion, diced
4 tablespoons all-purpose flour
1 tablespoon minced garlic
2 1/2 cups milk
200 g vegetable stock
1 1/2 cups cottage cheese
1 1/2 cups shredded mozzarella cheese

Recipe Directions for vegatable lasagna

  1. Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan.

  2. In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside.

  3. In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside.

  4. In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan.

  5. Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles. Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.

Categories

Vegetables, Main Dish, Italian, Bake

Nutrition Facts
Serving Size 226.3g
Amount Per Serving
Calories
241
Calories from Fat
129
% Daily Value*
Total Fat
14.3g
22%
Saturated Fat
7.5g
37%
Trans Fat
0.0g
Cholesterol
33mg
11%
Sodium
399mg
17%
Potassium
359mg
10%
Total Carbohydrates
13.5g
4%
Dietary Fiber
1.7g
7%
Sugars
5.4g
Protein
15.1g
Vitamin A 18% Vitamin C 33%
Calcium 30% Iron 5%
* 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
B
  Good points
  • High in calcium
  • High in phosphorus
  • High in vitamin C
  •   Bad points
  • High in saturated fat
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