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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 772.7
  • Total Fat: 37.2 g
  • Cholesterol: 70.9 mg
  • Sodium: 1,351.8 mg
  • Total Carbs: 83.6 g
  • Dietary Fiber: 8.0 g
  • Protein: 24.7 g

View full nutritional breakdown of lasagne with vegetables calories by ingredient
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lasagne with vegetables

Submitted by: VICKI47TOO

Introduction

Yummy veggie lasagna, lots of veggies very little cheese. Yummy veggie lasagna, lots of veggies very little cheese.
Number of Servings: 4

Ingredients

    3 T. Olive oil
    2 C. mushrooms, sliced
    1 C. zucchini,, chopped
    1/2 c. canned artichoke hearts, chopped (3oz.)
    1/2 C. of each -chopped onion, finely chopped carrots, finely chooped celery, finely chopped broccoli, chopped red bell pepper.
    1 1/4 c. white wine
    1/8 tsp. saffron (optional)
    1/2 c. butter (1 stick)
    1/2 c. flour
    1 1/2 tsp. salt
    1/4 tsp. pepper
    4 c. milk
    12 Oven ready Lasagne noodles
    1/4 c. grated parmagiano cheese
    1/2 c. chopped canned artichoke hearts (3 oz.)

Directions

Preheat oven 350. Heat 2 T. Olive oil in large skillet over Med.-high heat. Saute mushrooms, zucchini, artichokes, onion, carrot, celery, broccoli, peppers and wine. Cook 7 minute or until veggies are tender. Melt butter in medium sauce pan over medium heat. Stir in flour, salt, pepper, cook, stirring constantly, 2 minutes. Whisk in milk stirring frequently until sauce thickens.( around 10 minutes) Pour sauce over vegetable mixture, combine. To assemble - spread 1 tbsp. oil over bottom of 9X13 baking dish. Spread 1/4 veggie mixture in dish top with 3 lasagna sheets. Repeat layers twice. Spread remaining vegetable mixture on top. Sprinkle with cheese. cover with foil Bake for 25 minutes or til bubbly. Let stand 10 minutes before cutting.

Number of Servings: 4

Recipe submitted by SparkPeople user VICKI47TOO.






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