Debbie'S Vegetable Lasagna
Ingredients
- 9 lasagna noodles ⓘ
- 1/4 cup margarine ⓘ
- 1/4 cup all-purpose flour ⓘ
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper ⓘ
- 1 cup milk ⓘ
- 1/2 cup vegetable broth, or as needed ⓘ
- 2 tablespoons white wine ⓘ
- 1/2 cup grated Parmesan cheese ⓘ
- 1 cup light ricotta cheese ⓘ
- 1 egg ⓘ
- 1 egg white ⓘ
- 1 tablespoon olive oil ⓘ
- 2 cups coarsely shredded carrots ⓘ
- 2 cups coarsely chopped zucchini ⓘ
Instructions
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C).
- Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.
- Whisk ricotta cheese, egg, and egg white together in a bowl.
- Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.
- Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.
- Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.
Nutrition & Diet Analysis (per serving)
1075
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).