Veggie Lasagna with White Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 bunch Spinach, fresh (chopped)1 bunch Broccoli, fresh (finely chopped)1 cup, sliced Zucchini (shredded)2 tbsp Butter, unsalted 1/4 c fresh Oregano or 1 tsp dried Oregano 1 clove Garlic (minced)16 oz Ricotta cheese, fat-free 2 large Egg, fresh, whole, raw 8 oz Pasta, Lasagna Noodles 3 tbsp Butter, unsalted 0.25 cup Flour, white 2.5 cup Milk, 2%1/3 cup Parmesan Cheese, grated 8 oz Mozzarella Cheese, part skim milk
1. In a nonstick 12-inch skillet over medium heat melt butter and cook shredded zucchini, broccoli, and garlic until veggies are al dente (about 4-5 minutes) add spinach and toss until wilted. Remove from heat.
2. In a medium bowl, mix the ricotta and eggs and set this mixture aside.
3. Cook lasagna to al dente according to package directions DO NOT ADD SALT
4. preheat oven to 350F
5. in a 2-quart saucepan melt 3 tbsp butter stir in flour and cook until light brown. Gradually stir in milk and cook stirring constantly until sauce comes to a boil and begins to thicken. Remove from heat and stir in parmesan.
6.In a 13x9 glass baking dish, layer half of the noodles half ricotta mixture, half of the veggie mixture, half of the mozzarella and top with half of the sauce. Layer again with noodle, ricotta, veggie, sauce, and finish with mozzarella.
7. Bake 40-45 minutes or until mozzarella is brown and bubbly. Let stand 10 minutes before serving.
Serving Size: 8 slices of delicious lasagna
Number of Servings: 8
Recipe submitted by SparkPeople user PURKEY01.
2. In a medium bowl, mix the ricotta and eggs and set this mixture aside.
3. Cook lasagna to al dente according to package directions DO NOT ADD SALT
4. preheat oven to 350F
5. in a 2-quart saucepan melt 3 tbsp butter stir in flour and cook until light brown. Gradually stir in milk and cook stirring constantly until sauce comes to a boil and begins to thicken. Remove from heat and stir in parmesan.
6.In a 13x9 glass baking dish, layer half of the noodles half ricotta mixture, half of the veggie mixture, half of the mozzarella and top with half of the sauce. Layer again with noodle, ricotta, veggie, sauce, and finish with mozzarella.
7. Bake 40-45 minutes or until mozzarella is brown and bubbly. Let stand 10 minutes before serving.
Serving Size: 8 slices of delicious lasagna
Number of Servings: 8
Recipe submitted by SparkPeople user PURKEY01.
Nutritional Info Amount Per Serving
- Calories: 407.4
- Total Fat: 16.7 g
- Cholesterol: 101.9 mg
- Sodium: 388.0 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 4.9 g
- Protein: 25.5 g
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