Debbie's Vegetable Lasagna Recipe - Allrecipes.com
Debbie's Vegetable Lasagna Recipe
  • READY IN ABOUT hrs

Debbie's Vegetable Lasagna

Recipe by  

"Delicious vegetable lasagna with a white creamy sauce. A family favorite!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    45 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.
  4. Whisk ricotta cheese, egg, and egg white together in a bowl.
  5. Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.
  6. Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.
  7. Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Make this recipe ahead of time and store in refrigerator. Also, freezes well for a healthy instant dinner on a busy night!
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Reviews More Reviews

Aug 05, 2014

Great recipe. But I recommend adding garlic to the veggies and extra mozzarella to the layers.

 
Jul 27, 2014

Easy and delicious!

 

2 Ratings

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Nutrition

  • Calories
  • 334 kcal
  • 17%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 520 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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