Veggie loaded lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Veggie loaded lasagna calories by ingredient


Introduction

This is a great way to just get rid of any veggies about to go bad! Just throw them in! Any combination works! You can also add Riccotta or Cottage if you prefer! This is a great recipe to be creative! This is a great way to just get rid of any veggies about to go bad! Just throw them in! Any combination works! You can also add Riccotta or Cottage if you prefer! This is a great recipe to be creative!
Number of Servings: 6

Ingredients

    Filling
    1/2 Onion, chopped
    1/2 Green Peppers chopped
    4 oz Mushrooms, chopped
    2-3 cloves garlic, minced finely

    Bechamel Sauce
    2 tbs Arrowroot (or 2 tbs flour and 2 tbs butter for a roux) if Arrowroot is not available
    1 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 seasoning

    1 cup Favorite Tomato sauce (I like chunky garden ragu)
    6 No boil lasagna noodles (or regular boil noodles, just follow box directions)

Directions



*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!