Recipes

Vegetable Lasagna

This fantastic lasagna is without lasagna: creamy layers of eggplants and zucchini camouflaged under the spoils of lasagna!
Print Recipe

Course Pasta
Cuisine Continental

Servings 6 servings

Instructions

 

  • Saute zucchini, yellow squash, mushrooms and garlic until tender in 2 tbsp margarine.
  • Add Italian seasoning and 1/4 tsp salt.
  • Stir in carrots and broccoli; set aside and cool.
  • Melt remaining margarine in saucepan; add flour, pepper and remaining salt.
  • Cook over medium heat 5 minutes.
  • Stir in milk and cook until thickened.
  • Remove from heat and stir in Parmesan cheese.
  • Set aside.
  • Cook pasta according to package directions.
  • Rinse in cool water and drain.
  • Grease lasagna pan.
  • Spoon only enough white sauce into lasagna pan to barely cover the bottom.
  • Line with 3 noodles; spoon 1/2 the vegetable mixture over noodles, placing it down the center of each noodle; sprinkle 1/3 of the mozzarella cheese over the vegetable mixture.
  • Cover with another layer of pasta; spread with 1/2 the spinach; cover with 1/2 the remaining white sauce.
  • Repeat the layering; 3 noodles; remaining vegetables, 1/2 remaining mozzarella; 3 noodles, remaining ricotta, spinach and white sauce.
  • Cover with remaining mozzarella; sprinkle with Parmesan and parsley over top.
  • Bake 45 minutes in a preheated 350 degree oven.
  • Let stand 15 minutes before serving.
  • Serve with crisp green salad and fresh bread.
  • Ready in 1 hour 30 min prep.

Keyword Carrots, Fresh Spinach, Lasagna, Vegetables
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