Debbie’s Vegetable Lasagna

  • Recipe By
  • Published Mar 21st
  • Ready In1h 10m
  • Servings8
  • Calories291
Delicious vegetable lasagna with a white creamy sauce. A family favorite!

Debbie’s Vegetable Lasagna Ingredients

The following are the ingredients needed to make delicious Debbie’s Vegetable Lasagna for 8 servings:

  • 9 lasagna noodles
  • 1/4 cup margarine
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup milk
  • 1/2 cup vegetable broth, or as needed
  • 2 tablespoons white wine
  • 1/2 cup grated Parmesan cheese
  • 1 cup light ricotta cheese
  • 1 egg
  • 1 egg white
  • 1 tablespoon olive oil
  • 2 cups coarsely shredded carrots
  • 2 cups coarsely chopped zucchini
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 cup shredded mozzarella cheese

Debbie’s Vegetable Lasagna Cooking Instructions

  • Prep25m
  • Cook45m
  • Ready In1h 10m

To cook Debbie’s Vegetable Lasagna, you need about 25 minutes of preparation time. The time needed to cook this Debbie’s Vegetable Lasagna is about 45 minutes , and you can serve your Debbie’s Vegetable Lasagna within 1 hour 10 minutes . The following are the steps to cook Debbie’s Vegetable Lasagna easily:

  1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  2. 2 Preheat oven to 375 degrees F (190 degrees C).
  3. 3 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. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.
  4. 4 Whisk ricotta cheese, egg, and egg white together in a bowl.
  5. 5 Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.
  6. 6 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.
  7. 7 Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.

Notes

  • Cook's Note:
  • Make this recipe ahead of time and store in refrigerator. Also, freezes well for a healthy instant dinner on a busy night!

Nutrition Facts

Per Serving: 291 calories; 13.2 grams of fat; 30.4 grams of carbohydrates; 13.6 grams of protein; 39 milligrams of cholesterol; 482 milligrams of sodium.

  1. Jul 16th 2018

    I doubled the sauce ingredients and added garlic salt in place of regular salt for extra flavor, used zucchini/yellow squash/mushrooms along with the package of frozen spinach in the recipe ...

  2. Mar 28th 2017

    Easy to make. I will make it again

  3. Mar 12th 2017

    While it was good it needed more sauce and flavour. I loved the vegetables though! But not sure if we would try this recipe again.

  4. Mar 12th 2017

    I added broccoli - mixed it with carrot -- and stirred it into the white sauce.

  5. Nov 11th 2016

    Very good, excellent recipe and easy to make. I did it w/ gluten free noodles and it came out great.

  6. Sep 21st 2016

    This is awesome. A nice change of pace from the typical red sauce lasagna. The only thing wrong with it was my own error: I used no bake noodles that never softened up all the way. If I ever ...

  7. Aug 25th 2015

    This is the best white lasagna I have ever had. May never go back to the tomato-meat one again. No change to recipe, just used an oval dish. Deliciousness!

  8. Oct 1st 2014

    Loved it! Perfect when topping with a little salt and parm cheese!

  9. Aug 5th 2014

    Great recipe. But I recommend adding garlic to the veggies and extra mozzarella to the layers.