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 Vegetable Lasagna |
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This veggie lasagna is the perfect end-of-summer meal! It’s a mixture of tender zucchini and yellow summer vacation squash (great for using up your summer garden veggies) as well as spinach and mushrooms, in a tasty creamy white sauce made from a blend of cheeses. A touch of nutmeg and some red pepper flakes add the perfect amount of spice and heat to complement the rich,creamy sauce.
Lets More Talk about Veggie Lasagna Recipe It is, traditionally, a comfort food. It’s not always healthy. And it tastes delicious. I don’t make lasagna all that often but when I do, I always try to make it healthier with a couple of changes:
Now that we’re already in back-to-school-mode as of this week – a pan of this delicious white vegetable lasagna is great for dinner one night, with plenty of leftovers to pack for lunch the next day!
This weekend I tried something different. I made lasagna in the crockpot. And it worked like a charm! I used regular lasagna noodles and didn’t cook them beforehand. I’ll admit I was a bit skeptical that they would cook, but they did!
Ingredients
- 1 cup grated carrots
- 1 cup grated Parmesan cheese (1/2 cup for the cheese mixture, 1/2 cup for the topping)
- 2 cups part-skim ricotta cheese
- 3 cups shredded part-skim mozzarella cheese
- 7 cups tomato sauce (2 batches of Best Ever Tomato Sauce)
- 12 uncooked lasagna noodles
- 1-1/2 pounds of fresh spinach, or 1 10-ounce package frozen spinach
- 12 ounces mushrooms, sliced
Directions
- Prepare the spinach. If using frozen, then cook in the microwave according to package directions; if using fresh, cook in the microwave. Once the spinach has cooled, squeeze out as much liquid as you can, and chop it.
- Preheat oven to 350° F. Set out a 9 x 12 or 10 x 14 baking pan.
- Prepare the cheese mixture. Put the following cheeses into a mixing bowl: all of the ricotta, all of the mozzarella, 1/2 cup of the Parmesan. Stir to mix.
- Add the vegetables (spinach, mushrooms, and carrots) into the same bowl with the cheese mixture. Mix well.
- Prepare the mushrooms. Heat a thin coating of olive oil in a small skillet. Add the sliced mushrooms, and cook about 5 minutes, or until tender. Set aside.
- Assemble the layers in the following order, spreading evenly: 2 cups sauce, 4 noodles, half the cheese-vegetable mixture. Repeat for the second layer. Press down gently on the noodles to level the layers. Add the last 4 noodles and level again.
- Add the rest of the sauce, and sprinkle the 1/2 cup Parmesan over the top.
- Cover the pan (if using aluminum foil, be sure to tent so not to touch the sauce). Bake for 45-60 minutes.
- Remove from oven. Let stand for 15-20 minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 455g | |
| Recipe makes 6 servings | |
| Calories 178 | |
| Calories from Fat 51 | 29% |
| Total Fat 5.83g | 7% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1831mg | 76% |
| Potassium 1650mg | 47% |
| Total Carbs 22.39g | 6% |
| Dietary Fiber 7.1g | 24% |
| Sugars 14.32g | 10% |
| Protein 14.37g | 23% |
Menus and Pairings
Wine and Drink Pairings: soft drinks
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