Vegetable Afredo Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 325.7
  • Total Fat: 11.4 g
  • Cholesterol: 49.6 mg
  • Sodium: 740.9 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 3.6 g
  • Protein: 26.0 g

View full nutritional breakdown of Vegetable Afredo Lasagna calories by ingredient
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Introduction

My family loves vegetable lasagna with white sauce and the stouffers brand is high in soduim and calories for such a small piece this is a recreated version I experimented with and when I hit it on the nose I had to share absolutely delicious My family loves vegetable lasagna with white sauce and the stouffers brand is high in soduim and calories for such a small piece this is a recreated version I experimented with and when I hit it on the nose I had to share absolutely delicious
Number of Servings: 6

Ingredients

    6 no boil lasagne noodle
    2 tblsp light margarine
    1/8 cup flour
    2 cup nonfat milk
    1 cup broccoli chopped
    1 cup mushroom chopped
    1 cup carrots grated
    1 egg white
    1 cup low fat ricotta cheese
    1 cup reduced fat mozarella cheese
    3/4 cup parmesan cheese
    1-10 oz package spinach
    pepper to taste

Directions

preheat oven 350 degrees

spray an 8 x 8 baking dish with cooking spray set a side
heat milk in sauce pan on low

melt butter add flour cook for 2 minutes slowly whisk in heated milk 1 cup at a time continue to stir and cook until thickened 8-10 minutes stir in 1/2 cup parmesan cheese set aside

thaw and squeeze water from spinach combine with 1/4 cup parmesan cheese black pepper add egg white stir to combine set aside

combine broccoli mushroom and carrots together set aside

layer in order in prepared 9 x 9 pan

1- 1/2 cup sauce, 2 noodles, 1/2 ricotta, 1/2 veggies
2- 2 noodles 1/2 cup sauce rest of ricotta ,rest of veggies
3- last 2 noodles rest of the sauce making sure all the noodles are covered

cover and bake 40 minutes uncover and sprinkle with mozarella cheese continue cooking 10-15 minutes or until cooked through

Number of Servings: 6

Recipe submitted by SparkPeople user MSSBETTYBOOP6.

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  • 1 of 1 people found this review helpful
    Did I miss something? It says to mix the spinach, pepper, parmesan and egg white and SET ASIDE. Then what? It isn't mentioned again unless I'm completely blind. I've read over the recipe a few times and can't find it. - 12/3/12

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  • I thought this a very good lasagna. Next time we'll be adding more alfredo as the amount we made did not completely cover the dish. - 1/3/12

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  • This was a lot of work for the end result. The spinach was the primary flavor, but not enough flavor to carry the meal. In the future we are considering making more Alfredo to spread throughout the dish better. Good start, but want to tweak next time around, might add chicken as well. - 6/28/09

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  • I also added 1/2 a can of Healthy Request cream of chicken soup to the sauce mixture and it turned out great. Next time I may use a bit less spinach. - 4/14/09

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  • Yummy! I halved the ricotta (used fat-free) and mozzarella to save on fat/calories and used whole wheat noodles. Still very good. I thought the amount of sauce was just right, but it is good so I can understand why someone would want to use more. :) - 3/1/09

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