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Nutrition info - Recipes

Vegetable Lasagna

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

Vegetable Lasagna

Ingredients

For 6 people

Directions

Sauté 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 1½ hour 30 min prep