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Debbie's Vegetable Lasagna

Debbie's Vegetable Lasagna


"Delicious vegetable lasagna with a white creamy sauce. A family favorite!"
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1 h 10 m servings 334 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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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Read all reviews 7
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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!

Very good, excellent recipe and easy to make. I did it w/ gluten free noodles and it came out great.

This is awesome. A nice change of pace from the typical red sauce lasagna. The only thing wrong with it was my own error: I used no bake noodles that never softened up all the way. If I ever use...

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 ...

Easy and delicious!

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