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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 313.8
  • Total Fat: 11.9 g
  • Cholesterol: 28.8 mg
  • Sodium: 287.5 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 4.1 g
  • Protein: 18.7 g

View full nutritional breakdown of Veggie Florentine Lasagne calories by ingredient
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Veggie Florentine Lasagne

Submitted by: TRICIAB5

Introduction

This is a combination of four of the recipes I found on spark to combine a homemade bechamel sauce with lots of veggies (can substitute those you have on hand--mushrooms and/or zucchini would also be good). This makes nine really big servings or twelve smaller ones. This is a combination of four of the recipes I found on spark to combine a homemade bechamel sauce with lots of veggies (can substitute those you have on hand--mushrooms and/or zucchini would also be good). This makes nine really big servings or twelve smaller ones.
Number of Servings: 9

Ingredients

    2 T. Flour or arrowroot
    2 T. olive oil
    2 cloves garlic, minced
    1 c. milk
    2 c. water (I used broth I boiled broccoli in)
    1.2 t, nutmeg
    1/2 t. pepper
    8 oz. lasagne noodles or other pasta, cooked
    1 c. each broccoli (cooked), peppers, onions (red), spinach, etc.
    2 T. Italian Seasoning or your favorite combination of herbs including basil, cilantro, thyme, oregano, etc.
    1 c. ricotta cheese
    8 oz. mozzarella cheese, grated
    1/2 c. parmesan cheese, grated

Directions

Saute veggies: Spray large skillet with cooking spray. Saute onion, peppers, celery and mushrooms if using until crisp/tender. Place in large bowl with other vegetables. Cook pasta.

Make Bechamel sauce: Heat oil in same frying pan, add garlic, cook about 1 minute. add flour and cook 3-4 minutes, stirring constantly. Add milk, get out lumps, add water a little at a time as sauce thickens. Add 1/2 t. each nutmeg and pepper. Whisk in ricotta cheese.

Spray 9x13 baking pan with cooking spray. Put in a layer of pasta topped with bechamel, veggies and cheese, repeat twice. Sprinkle top with italian spices, salt and pepper to taste. If liquids do not cover pasta, add water to cover...it will absorb in!

Bake 45-60 minutes or until bubbly and golden brown. Let sit at least 15 minutes for liquid to absorb into pasta.


Number of Servings: 9

Recipe submitted by SparkPeople user TRICIAB5.






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