White Cheese Vegetable Lasagna
"A delicious, cheesy, no meat meal, that's filling and satisfying. You might even get your kids to eat this one, since most kids love cheese. Although I love tomato sauce based lasagnas, I find that the white sauce goes better with the vegetables in this recipe. Buon appetito!"
- Ready In:
- 1hr 10mins
- Ingredients:
- 19
- Serves:
-
12
ingredients
- 1⁄2 lb lasagna noodle (9 noodles)
- 1⁄2 cup butter
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1⁄2 cup all-purpose flour
- salt & freshly ground black pepper
- 2 cups chicken broth
- 1⁄2 cup milk
- 4 cups shredded mozzarella cheese, divided
- 1 cup grated parmesan cheese, divided
- 1 cup carrot, julienned
- 1 cup broccoli floret, cut small if necessary
- 1 cup mushroom, sliced
- 1 cup zucchini, thinly sliced
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 2 (15 ounce) containers ricotta cheese
- 1 tablespoon fresh oregano, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 4 tablespoons fresh parsley, finely chopped and divided
directions
- Preheat oven to 350º F.
- Fill a 9x13 inch baking pan with salted, very hot tap water. Soak lasagna noodles in this for 10 minutes. Drain and set aside.
- Combine and steam carrots, broccoli, mushrooms, and zucchini in microwave for about 4 minutes. Drain any liquid from vegetables. Gently toss with salt and pepper to taste.
- Melt butter in saucepan. Sauté onions and garlic over medium heat, stirring often until onions are transparent.
- Add flour, salt, and pepper. Cook until bubbly.
- Add broth, milk, oregano, basil and 2 tablespoons parsley. Boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Remove from heat and set aside.
- Spread 1/3 of the sauce into 9x13 inch baking pan. Top with 3 of the lasagna noodles.
- Spread 1 container of ricotta cheese on top of noodles. Top with ½ of the spinach. Top spinach with ½ of the combined vegetables.
- Arrange with another layer of 3 noodles, half of the remaining ricotta, ½ of the parmesan cheese, remaining spinach, vegetables and mozzarella, and 1/3 of the sauce.
- Arrange remaining 3 noodles over top. Spread remainder of sauce; sprinkle with remainder of the parmesan cheese and parsley.
- Bake in preheated oven for 35-40 minutes, or until bubbly.
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Reviews
-
Really good, and without any tomatoes, Some people are allergic to tomatoes. -
It sais no meat meal and yet there "CHICKEN" broth is used?
RECIPE SUBMITTED BY
Irishcolleen
Abbeville, Louisiana
Hi! I'm of Irish heritage, with a little bit of American Indian, Spanish, and English in me. I was raised in the heart of Cajun Country, but have traveled extensively in the U.S. and abroad. I'm in the restaurant business and have worked in every aspect of it for the past 35 years. I'm also a Jazz vocalist. My passions in life are singing, gardening, and cooking. I'm in the process of writing a cookbook, as a legacy to my mother, who passed away in 1979, who was a fabulous cook, and who always wanted to write her own cookbook. I have one daughter, and a beautiful granddaughter, who is the love of my life. I can't wait to be able to teach her how to cook and cook with her! Thanks for your interest in me! God bless you and have a wonderful day!
