Vegetable Lasagna With White Sauce
I am posting this recipe, by request. It is a very nice non-tomato sauce vegetarian lasagna. Not gluten-free!
I am posting this recipe, by request. It is a very nice non-tomato sauce vegetarian lasagna. Not gluten-free!
- 2 eggs
- 1/4 cup parmesan cheese
- 1/4 cup flour
- 2 1/2 cups milk
- 2 tablespoons butter (or margarine)
- 1/2 teaspoon dried oregano leaves
- 2 small zucchini (about 8 oz. each)
- 1/2 bunch broccoli
- 1 bunch spinach leaves (firmly packed)
- 1/2 teaspoon salt (divided)
- 15 ounces ricotta cheese (can be part skim)
- 12 lasagna noodles (about)
- 3 tablespoons butter (or margarine)
- 8 ounces mozzarella cheese (slices)
- Carbohydrate 10.2516125029062 g
- Cholesterol 28.4937500072161 mg
- Fat 10.1705843773453 g
- Fiber 0.273749990463257 g
- Protein 4.07936875242438 g
- Saturated Fat 6.26601656385466 g
- Serving Size 1 1 serving(s) (211g)
- Sodium 128.365937540581 mg
- Sugar 9.9778625124429 g
- Trans Fat 0.842807812757186 g
- Calories 146 calories
Step-by-step
- Dice zucchini.
- Coarsely chop broccoli and spinach.
- In a nonstick 12-inch skillet over medium heat, melt butter (or margarine), cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes.
- Add Spinach and toss until wilted.
- Remove skillet from heat.
- In medium bowl, with fork, mix ricotta and eggs; set aside.
- Prepare lasagna noodles as label directs. Drain.
- Meanwhile, preheat oven to 350 degrees F.
- In 2-quart saucepan over medium heat, melt 3 tablespoons margarine (or margarine).
- Stir in flour and 1/4 teaspoon salt until smooth.
- Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens.
- Remove saucepan from heat; stir in Parmesan cheese.
- In 13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella.
- Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture.
- Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
- Bake lasagna 40 to 45 minutes until hot and bubbly.
- Let lasagna stand 10 minutes for easier serving.
A Weeknight Wonder: Vegetarian Lasagna, the Easy Way
As a busy working mom, finding time to cook a wholesome and delicious dinner can feel like a Herculean task. Between juggling work deadlines, school pickups, and after-school activities, the thought of spending hours in the kitchen often feels overwhelming. But what if I told you there's a way to enjoy a hearty and satisfying lasagna without sacrificing precious time? This recipe for Vegetable Lasagna with White Sauce is my go-to weeknight meal. It's surprisingly quick, surprisingly easy, and most importantly, surprisingly delicious!
This vegetarian lasagna is a testament to the fact that you don't need hours and complicated techniques to create an impressive, flavorful meal. The creamy white sauce provides a delightful alternative to traditional tomato-based lasagnas, offering a fresh and lighter take on a classic dish. The combination of zucchini, broccoli, and spinach adds a vibrant burst of color and nutrients, making it a healthy and satisfying choice for the whole family. Believe me, even the pickiest eaters will be charmed by this culinary creation.
The beauty of this lasagna lies in its simplicity. The vegetables are quickly sautéed, the white sauce comes together in a flash, and the assembly is a breeze. There's no need for elaborate layering techniques or precise timing – just follow the straightforward steps, and you'll have a piping hot, comforting lasagna ready in less than an hour. The result is a dish that’s both satisfying and visually appealing, perfect for a family dinner or a casual get-together with friends. The soft, creamy layers of ricotta, the delicate flavors of the sautéed vegetables, and the comforting warmth of the melted mozzarella all combine to create a taste sensation that will leave you craving more.
Beyond the Recipe: This lasagna recipe is more than just a meal; it’s a testament to how even the busiest individuals can create nourishing and flavorful food without sacrificing quality or time. It's about finding those shortcuts and smart strategies that allow us to nourish ourselves and our families without letting life's demands overwhelm us. It’s about embracing efficiency while still prioritizing delicious, healthy meals. It's about celebrating the simple joy of cooking and sharing a meal together.
So, the next time you're feeling pressed for time, remember this recipe. This vegetarian lasagna isn't just a meal; it's a testament to the fact that healthy, delicious, and fulfilling dinners are within everyone's reach. This isn't just a recipe; it’s a reminder to savor those simple moments of togetherness over a delicious, home-cooked meal.
Tips and Variations: Feel free to experiment with different vegetables, such as mushrooms, bell peppers, or carrots. You can also add a sprinkle of red pepper flakes to the white sauce for a touch of heat, or some herbs like basil or thyme for an extra dimension of flavour. And remember, a little extra cheese never hurt anybody! Experiment and find what works best for your taste preferences.
The joy of cooking is in the process, and this recipe is all about making the process enjoyable and efficient. So go ahead, try this recipe tonight, and discover how easy and delicious creating a satisfying home-cooked meal can be, even on the busiest of days. Embrace the simplicity, enjoy the process, and relish in the delicious results. Bon appétit!
