Recipe by Debbie
"Delicious vegetable lasagna with a white creamy sauce. A family favorite!"
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ground black pepper
vegetable broth, or as needed
grated Parmesan cheese
light ricotta cheese
coarsely shredded carrots
coarsely chopped zucchini
1 (10 ounce) package
frozen chopped spinach, thawed and drained
shredded mozzarella cheese
Great recipe. But I recommend adding garlic to the veggies and extra mozzarella to the layers.
Loved it! Perfect when topping with a little salt and parm cheese!
This is the best white lasagna I have ever had. May never go back to the tomato-meat one again. No change to recipe, just used an oval dish. Deliciousness!
In place of the broth I used tomato juice. Used 5 cheese in place of the mozzerello. Added a little eggplant and onions. I felt like it was missing something maybe minced garlic. We topped with spaghetti sauce. I will make again useing some garlic
Easy and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Debbie's Vegetable Lasagna
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 141
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