Vegetable Lasagna

Course : Vegetables
Serves: 8
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Ingredients:

2 small zucchini
1/2 bunch broccoli
2 cups spinach leaves -- firmly packed
2 tablespoons margarine or butter
1/2 teaspoon dried oregano leaves
1 teaspoon salt
15 ounces part-skim ricotta cheese
2 large eggs
12 sheets lasagna noodles
1/4 cup all-purpose flour
2 1/2 cups milk
1/4 cup grated parmesan cheese
1 package mozzarella cheese -- sliced
 

Preparation / Directions:

Dice zucchini. Coarsely chop broccoli and spinach. In nonstick 12-inch skillet over medium heat, in 2 tablespoons hot margarine or butter, cook zucchini, broccoli, oregano and 1/2 teaspoon 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 350F degrees. In 2-quart saucepan over medium heat, melt 3 tablespoons margarine or butter. Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly, until sauce boils and thickens. Remove saucepan from heat; stir in Parmesan cheese. In 13"x9" glass baking dish, layer half of lasagna noodles, half of ricotta mixture, half of vegetable mixture, and half of mozzarella. Top with half o sauce, then with 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.

 

Nutritional Information:

654 Calories (kcal); 11g Total Fat; (15% calories from fat); 30g Protein; 108g Carbohydrate; 75mg Cholesterol; 191mg Sodium


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