Debbie's Vegetable Lasagna
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Margarine1 cup
All-Purpose Flour1 tsp
Salt1 tsp
Ground Black Pepper1 cup
Milk2 tbsps
White Wine1 cup
Grated Parmesan Cheese1 cup
Light Ricotta Cheese1
Egg1 tbsp
Olive Oil2 cups
Shredded Carrots (coarsely)2 cups
Zucchini (coarsely chopped)Directions:
1
Bring a large pot of lightly salted water to a boil
2
Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes
3
Drain
4
Preheat oven to 375 degrees F (190 degrees C)
5
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
6
Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil
7
Stir wine into sauce and remove from heat
8
Stir Parmesan cheese into sauce until smooth
9
Whisk ricotta cheese, egg, and egg white together in a bowl
10
Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes
11
Stir vegetable mixture into ricotta mixture
12
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
13
Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes