Food Network How to Boil Water Cookbook Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 368.1
  • Total Fat: 16.8 g
  • Cholesterol: 24.6 mg
  • Sodium: 915.5 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 15.0 g

View full nutritional breakdown of Food Network How to Boil Water Cookbook Lasagna calories by ingredient
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Introduction

Vegetarian lasagna with bechamel sauce instead of ricotta cheese. Very good! Vegetarian lasagna with bechamel sauce instead of ricotta cheese. Very good!
Number of Servings: 8

Ingredients

    White (bechamel) Sauce:
    3 T butter
    1/2 C flour
    4 C milk
    3 cloves garlic
    1 t salt
    Pinch cayenned pepper, nutmeg

    12 lasagna noodles
    1 10 oz. box frozen spinach
    1.5 C fresh mushrooms
    2 T olive oil
    1 C loosely packed fresh basil leaves
    1-1/4 C grated parmesan cheese

    Tomato sauce:
    1/2 medium onion, chopped
    3 cloves garlic, minced
    2 T olive oil
    1 28-oz can whole tomatos, blended in food processor

Directions

Preheat oven to 350 degrees. Boil lasagna noodles al dente; drain, set aside. Make bechamel sauce with melting butter with flour in skillet over medium heat for 2 minutes, stirring constantly. Gradually whisk in milk and bring to boil. Add first minced garlic, season with salt, cayenne and nutmeg. Cook for 20 minutes, whisking occasionally. Spinach mixture: defrost spinach in colander under running water; squeeze out water. Heat oil in pan, saute mushrooms. Add spinach and heat through. Add basil leaves; set aside. Tomato sauce: Saute onion and garlic in oil until soft add in tomatos that have been blended in food processor. Set aside. Layer in greased casserole as follows: 3 noodles, 1/4 c grated cheese, 1/4 tomato sauce, 1/2 c white sauce, 1/3 of spinach mixture. Repeat twice. Bake uncovered for 45 minutes. Let rest 10 minutes before serving.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user JUJYBEE.

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