Ingredients
-
2
-
1/2
-
1
-
2
-
1/2
-
1/2
-
15
-
2
-
12
-
3
-
1/4
-
2 1/2
-
1/4
-
8
-
Directions
Vegetable Lasagna With White Sauce,I am posting this recipe, by request. It is a very nice non-tomato sauce vegetarian lasagna. Not gluten-free!,Can this be frozen??,I’ve never made vegetable lasagna before, but this recipe, with a few tweaks, was 10 out of 10!! Absolutely delicious! I added 2 veggies to the recipe – 1 medium sized diced sweet onion, and 2 fairly large sized carrots, sliced thinly, then diced. This recipe seemed like it would be so bland without any garlic in the recipe, so I took other reviewer’s advice and added some garlic. First of all, I added 2 cloves of minced garlic to the sauce mix – as well as 1/4 to 1/2 teaspoon ground black pepper. I added more parmesan cheese flakes (used 1/2 cup instead of 1/4 cup because I love fresh parmesan!) to the sauce as well, which made the sauce extremely thick as it cooled, and I didn’t have enough, so I had to make another half batch of sauce as I was assembling the lasagna. Turned out to be perfect amount though! I also modified the ricotta cheese and egg mixture by adding 1/4 teaspoon garlic powder, 1/2 teaspoon table salt, and 1/2 teaspoon dried oregano mixture. To the veggies while they cooked, I added 1/4 teaspoon of oregano (recipe calls for 1/2 teaspoon), and in addition, added 1/2 teaspoon of italian seasoning. I also topped it off with an additional layer of noodles (used 18 in total), a little bit more sauce, then additional mozzarella cheese on top. I wasn’t sure if I should cover with foil to cook as the recipe doesn’t specify, so I left it uncovered – cooked on convection at 350 degrees for 35 minutes. The mozzarella cheese on top got quite crispy, but I love it that way! And of course let sit for 10 minutes to cool and set. Absolute mouthwatering perfection! I will 100% make this again!
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Steps
|
1
Done
|
Dice Zucchini. Coarsely Chop Broccoli and Spinach. |
|
2
Done
|
in a Nonstick 12 -Inch Skillet Over Medium Heat, Melt Butter (or Margarine), Cook Zucchini, Broccoli, Oregano, and 1/4 Teaspoon of Salt, Stirring Frequently, Until Vegetables Are Tender-Crisp, About 5 Minutes. Add Spinach and Toss Until Wilted. Remove Skillet from Heat. |
|
3
Done
|
in Medium Bowl, With Fork, Mix Ricotta and Eggs; Set Aside. |
|
4
Done
|
Prepare Lasagna Noodles as Label Directs. Drain. |
|
5
Done
|
Meanwhile, Preheat Oven to 350 Degrees F. |
|
6
Done
|
in 2-Quart Saucepan Over Medium Heat, Melt 3 Tablespoons Margarine (or Butter). Stir in Flour and 1/4 Teaspoon Salt Until Smooth. Gradually Stir in Milk; Cook, Stirring Constantly Until Sauce Comes to a Boil and Thickens. Remove Saucepan from Heat; Stir in Parmesan Cheese. |
|
7
Done
|
In13-by-9-Inch Glass Baking Dish, Layer Half of the Prepared Lasagna Noodles, Half of the Ricotta Mixture, Half of the Vegetable Mixture, and Half of the Mozzarella. Top With Half of the Sauce, Then With the Remaining Noodles, Ricotta, and Vegetable Mixture. Spoon Remaining Sauce Over Vegetable Layer; Arrange Remaining Mozzarella on Top. |
|
8
Done
|
Bake Lasagna 40 to 45 Minutes Until Hot and Bubbly. Let Lasagna Stand 10 Minutes For Easier Serving. |
