Summer Vegetable Lasagna--White Sauce
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 270.2
- Total Fat: 14.4 g
- Cholesterol: 43.7 mg
- Sodium: 228.4 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 3.2 g
- Protein: 12.9 g
View full nutritional breakdown of Summer Vegetable Lasagna--White Sauce calories by ingredient
Introduction
This is a great way to get the family to eat veggies and it is an awesome meal for those of us who don't need a lot of meat. It does have a wee bit more calories and fat, but it is meant as a meal. This is a great way to get the family to eat veggies and it is an awesome meal for those of us who don't need a lot of meat. It does have a wee bit more calories and fat, but it is meant as a meal.Number of Servings: 8
Ingredients
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3 cups of fresh green beans cut on the bias
2 cups of yellow squash
3 tbsp of fresh basil or 1 tsp dried
1 tbsp fresh basil or 1 tsp dried
2 cups fresh mushrooms
2 cloves crushed garlic
3 tblsp finely chopped onion
2 tbsp butter
2 tbsp flour
2 cups swiss cheese shredded
2 tbsp dijon mustard
drops of hot sauce (i use a tblsp)
3-4 ripe tomatoes (plum if you buy them from the store)
4 cups vegetable broth
1 cup of milk or half and half
8 lasagna noodles
Directions
Cook green beans in salted vegetable broth for 5 mins, add cut squash for 5 more mins or until veggies are at desired tenderness
Meanwhile saute onion, garlic, mushrooms and herbs in butter until veggies are tender making sure to salt and pepper while sauteeing. When veggies are tender add flour and "cook" flour for about one minute (all of this should be done on medium heat) then add milk and one cup of vegetable broth that was used to cook squash and green beans let thicken (turn up heat if necessary stirring often). Stir in 1/2 cup swiss cheese, hot sauce and dijon mustard--sauce will be semi thick.
Spray 9 x 11 pan with non-stick spray and layer drained green beans and squash then four noodles then half the sauce the rest of veggies and cheese, layer with four remaining noodles and remaining sauce top with tomato slices.
Bake covered at 400 for 35 minutes and then uncovered for 10 more minutes.
This can serve 6-8 depending on how hungry or if you are serving it with as a side then I would say it could serve about 12 folks.
I am sure a lower fat version would be just as tasty made with whole milk and lowfat swiss, but this is what I had in my fridge as my child had used all my milk!
Number of Servings: 8
Recipe submitted by SparkPeople user SDALAIMO.
Meanwhile saute onion, garlic, mushrooms and herbs in butter until veggies are tender making sure to salt and pepper while sauteeing. When veggies are tender add flour and "cook" flour for about one minute (all of this should be done on medium heat) then add milk and one cup of vegetable broth that was used to cook squash and green beans let thicken (turn up heat if necessary stirring often). Stir in 1/2 cup swiss cheese, hot sauce and dijon mustard--sauce will be semi thick.
Spray 9 x 11 pan with non-stick spray and layer drained green beans and squash then four noodles then half the sauce the rest of veggies and cheese, layer with four remaining noodles and remaining sauce top with tomato slices.
Bake covered at 400 for 35 minutes and then uncovered for 10 more minutes.
This can serve 6-8 depending on how hungry or if you are serving it with as a side then I would say it could serve about 12 folks.
I am sure a lower fat version would be just as tasty made with whole milk and lowfat swiss, but this is what I had in my fridge as my child had used all my milk!
Number of Servings: 8
Recipe submitted by SparkPeople user SDALAIMO.