Veggie loaded lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Filling1/2 Onion, chopped1/2 Green Peppers chopped4 oz Mushrooms, chopped2-3 cloves garlic, minced finelyBechamel Sauce2 tbs Arrowroot (or 2 tbs flour and 2 tbs butter for a roux) if Arrowroot is not available1 cup Milk (skim or reduced fat)About 2 cups Reduced Fat cheese, divided (mozzarella or parmesan)1 box frozen Spinach (10 oz)-can use fresh if preferable!Italian seasoning1 cup Favorite Tomato sauce (I like chunky garden ragu)6 No boil lasagna noodles (or regular boil noodles, just follow box directions)
Serving Size: Makes 6 servings
*Preheat oven to 350F
1. Start defrosting spinach in microwave; once done drain all liquid by squeezing out excess liquid (using a clean tea towel works great!)
2. Chop all veggies and start in pan with a little bit of nonstick spray (can use EVOO if wanted!) Cook about 5 minutes on medium or until softened. Add garlic after those five minutes and cook for another minute or two.
4.Bring milk up to slight simmer in small pot.
5. Mix arrowroot with a little bit of milk before adding to eliminate lumping. Add arrowroot to milk it should instantly thicken up. (if arrowroot is not available, start a traditional roux with flour and butter, cook for about 3 minutes, whisk in milk to incorporate and bring to slight boil until thickened)
5. Once thickened, add 1 cup cheese and melt thoroughly. Then add spinach.
6. Start layering with 1/2 tomato sauce, 3 noodles, cheese sauce, veggies, noodles, bechamel, veggies, and end with sauce and top with cheese.
7. Cover with foil and bake for about 30 minutes.
8. After 30 minutes, take off foil and bake another 5-10 minutes to fully melt cheese and brown.
9. Pull out of oven and let sit for 15 minutes to set up.
10. Dish up and ENJOY!
*Preheat oven to 350F
1. Start defrosting spinach in microwave; once done drain all liquid by squeezing out excess liquid (using a clean tea towel works great!)
2. Chop all veggies and start in pan with a little bit of nonstick spray (can use EVOO if wanted!) Cook about 5 minutes on medium or until softened. Add garlic after those five minutes and cook for another minute or two.
4.Bring milk up to slight simmer in small pot.
5. Mix arrowroot with a little bit of milk before adding to eliminate lumping. Add arrowroot to milk it should instantly thicken up. (if arrowroot is not available, start a traditional roux with flour and butter, cook for about 3 minutes, whisk in milk to incorporate and bring to slight boil until thickened)
5. Once thickened, add 1 cup cheese and melt thoroughly. Then add spinach.
6. Start layering with 1/2 tomato sauce, 3 noodles, cheese sauce, veggies, noodles, bechamel, veggies, and end with sauce and top with cheese.
7. Cover with foil and bake for about 30 minutes.
8. After 30 minutes, take off foil and bake another 5-10 minutes to fully melt cheese and brown.
9. Pull out of oven and let sit for 15 minutes to set up.
10. Dish up and ENJOY!
Nutritional Info Amount Per Serving
- Calories: 158.4
- Total Fat: 1.9 g
- Cholesterol: 5.8 mg
- Sodium: 280.9 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 4.1 g
- Protein: 6.9 g
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