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Vegetable Lasagna

Posted by on Apr. 19, 2012 at 11:34 PM
  • 26 Replies

Vegetable Lasagna

Vegetable Lasagna

6 servings

Want to know where the beef isn't? In this lasagna. Enjoy some lighter Italian fare with this vegetable lasagna that's chock full of goodness. Prepared with low-fat ingredients and no red sauce, it is a delicious deviation from the norm.


    1 cup zucchini, diced
    1 cup yellow squash, diced
    1 cup fresh mushrooms, sliced
    1/2 tsp. garlic, minced
     6 tbsp. margarine
     1 tsp. Italian seasoning
     1 1/4 tsp. salt
    1 cup carrots, steamed and diced
    1 cup broccoli florets, steamed
     6 tbsp. flour
    1/2 tsp. white pepper
    3 cups 1% low-fat milk
    1/2 cup Parmesan cheese, freshly grated
    1 (16 oz.) pkg. lasagna noodles
    1 lb. Low-fat mozzarella cheese, shredded
    15 oz. low-fat ricotta cheese
    1 (10 oz.) pkg. frozen spinach, thawed, chopped
    and drained 3 tbsp. Parmesan cheese, freshly grated
     Fresh parsley, chopped
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.
Additional Tips
Ready in 1½ hour 30 min prep
by on Apr. 19, 2012 at 11:34 PM
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Replies (1-10):
by on Apr. 19, 2012 at 11:37 PM

yummy!! Thanks for sharing, I love veggie lasagna. I usually buy Stouffers though

by on Apr. 19, 2012 at 11:40 PM
Looks really good!
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by on Apr. 20, 2012 at 12:24 AM
Yum tfs!
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by on Apr. 20, 2012 at 6:05 AM

That actually sounds pretty dang good.  I love vegetables!!!

by Ruby Member on Apr. 20, 2012 at 7:03 AM

This sounds good.

by CeeCee on Apr. 20, 2012 at 7:21 AM

I don't think I would like it.

by on Apr. 20, 2012 at 7:36 AM
Seems yummy (minus the cheese)
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by on Apr. 20, 2012 at 8:48 AM


by on Apr. 20, 2012 at 11:25 AM

Sounds good! This is my version:)

1 cup of carrots
1 cup zucchini (I use baby zucchini)
2 cups spinach
1 cup cottage cheese
1/2 cup ricotta
2 large eggs
1 tsp. basil
1 tsp. oregano
1 tsp black ground pepper
1 Jar of marinara sauce
1 package Barilla no boil Lasagne rolled flat like homemade

Steam carrots over boiling water for 2 minutes, add zucchini and steam 2 more minutes, add spinach and steam 1 more minute.

Combine cottage cheese, ricotta,eggs, basil, oregano, pepper

To assemble: Place a little bit of sauce in casserole dish to coat bottom, add a layer of noodles, add layer of veggie mixture, top with cheese mixture, sauce and repeat ending with noodles. Spread sauce over top of lasagna sprinkle with mozzarella and bake at 350 for 40 minutes.

by on Apr. 20, 2012 at 12:03 PM

Yummmm....Looks very good...

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