What better way to have your lasagna and still keep it meatless for those meat free days? Why this veggie lasagna of course. You can even substitute the noodles for vegetable or gluten free brands. The White sauce takes this dish up yet another level from your grandma’s recipe. Easy to put together and easy to serve, yet your family will think you spent all day in the kitchen. Don’t!! Mangia!!
For more Lasagna goodness try my Mushroom Lasagna in Bechamel Sauce or my fall back in marinara sauce Marilyns Lasagna
Easy to put together and easy to serve, yet your family will think you spent all day in the kitchen.
- 2 small zucchini about 8 oz. each
- 1/2 bunch broccoli
- 1 bunch spinach leaves firmly packed
- 2 tablespoons butter or margarine
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon salt divided
- 15 ounces ricotta cheese can be part skim
- 2 eggs
- 12 veggie lasagna noodles or gluten free
- 3 tablespoons butter or margarine
- 1/4 cup flour
- 2 1/2 cups milk
- 1/4 cup parmesan cheese
- 8 ounces mozzarella cheese slices
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Dice zucchini. Coarsely chop broccoli and spinach.
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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.
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In medium bowl, with fork, mix ricotta and eggs; set aside.
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Prepare lasagna noodles as label directs. Drain.
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Meanwhile, preheat oven to 350 degrees F.
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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 comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese.
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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.
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Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.
For more Lasagna goodness try my Mushroom Lasagna in Bechamel Sauce or my fall back in marinara sauce Marilyns Lasagna
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Congratulations!
Your post is featured on Full Plate Thursday this week. We will be pinning your post to our features board and hope you enjoy your new Red Plate!
Miz Helen
Thank you so much Miz Helen. I am thrilled! What a great thing to hear this holiday weekend. Happy Easter!
This looks so wonderful. I love white sauce!
Thank you Jessica. The white sauce is the cherry on top of this lasagna. Enjoy!
Look like a wonderful twist on a great classic! Thanks!
Thanks for linking up with #LiveLifeWell!
Blessings,
Amy
Thank you Amy. Enjoy your week!
Thanks for sharing on Foodie Friday! This looks so good!
You are welcome Julie. Thanks. Enjoy your week!
We just had eggplant parm last night which led us to a whole convo about lasagna. Now here you are.
Wow. I never have good timing! Maybe my luck is chabnging. Have a great week.
This sounds so good! I love veggie lasagna! Can’t wait to give it a try.
#trafficjamweekend
Thank you Barrie! Enjoy. Have a great week.
Oh my goodness, this sounds delightful! Pinned – Great job and thanks for sharing on To Grandma’s House We Go!
Thank you for the pin Chas! Enjoy your week.
I have always made a traditional lasagne and never a vegetable. I like all of the veggies you’ve added to yours and it looks delicious! I definitely need to try my hand at this! Thanks for sharing at Party in Your PJs. Pinned.
I do hope you add this yo your recipe file for an alternative to the traditional lasagna. Enjoy!
Spring is about veggies for me and this will be a great addition to spring! Hope you are having a great weekend and thanks so much for sharing your great post with us at Full Plate Thursday!
Miz Helen
I love my garden too. I eat more healthy this time of year. Ican’t wait for the tomatoes. Enjoy your week.
My daughter decided a few months ago to become a vegetarian and we’re all big meat eaters in the family so it’s been a bit of a struggle trying to figure out what to cook for her. I’ll definitely be trying your vegetable lasagna Marilyn. It sounds like something the whole family will enjoy
I understand that problem. My son and family live with us and they eat totally different. Organic, gluten free, vegetarian, fat free, sugar free, no food dye (not even what I call white!) and little cheese. Needless to say we cook two meals. They eat a lot of pasta, which I can’t have often. It stinks getting older. LOL. I hope you all enjoy this recipe. It is one of the few everyone in my family will eat. (Except the cheese at times).
Just popped by to say Talea loved it and so did we 😀 Thanks so much Marilyn, we’ll definitely be making it again
I am so glad to hear the lasagna went over so well! The white sauce and all the vegetables really make this dish stand out from the crowd. Happy Easter!
Marilyn, that looks soooo good! I haven’t had a white lasagna in a very long time. I see this one in my future!
Thank you Jean. I hope you get to try this soon. Enjoy! Have a great week.
I love vegetable lasagna, but haven’t made it in a long time. YUM! Thanks for sharing your recipe with SYC. Pinning.
hugs.
Jann
Thank you for the pin Jann. I love blogging because it makes me cook and create things I have forgotten about. Enjoy!
My family does love lasagna, and I”m a big fan of white sauce, but I’ve never combined the two. I’ll be trying this recipe soon!
It was actually really delicious. My granddaughter doesn;t care for red sauces and she actually tried and liked this version. Enjoy!
Sounds absolutely delicious! Pinning for our dinner menu. 🙂
Thank you Stacey. I hope you like it! Enjoy. Have a giid week.l
Your lasagna looks and sounds great, full of goodness and flavour, thanks for bringing it to #CookBlogShare this week:)
Thank you for the kind words Monika. Enjoy your week!
I do a love a lasgane vegetarian or otherwise. Thank you for sharing this recipe on #CookBlogShare
You are welcome Jacqui. The cream sauce is a great option. Enjoy your week!
Oh, my husband is going to love this! He loves Lasagna, but not fond of red sauce, so this is perfect.
I actually rarely use the red sauce anymore because of the acid. This is a delicious option. Enjoy!
That looks amazing – I’m ready to dig in! Thanks for sharing at the What’s for Dinner party.
I will get you a fork! Thank you Helen. Enjoy your week.
This looks like a yummy lasagna recipe to try. I often make veggie lasagna but always end up using a red sauce. This would be a nice change. Pinned.
I am getting so the red sauce is to acidic for me. This white sauce is delicious and I still can have my lasagna. Thanks Joanne.
This is super healthy instead of adding meat.
Thank you Maria. It sure is! Enjoy a wonderful week!
Veggie lasagna is a special treat at our house. We don’t eat much red meat. Yours looks delish, pinned. Big hugs!
We don;t really eat a lot of red meat either. It is a rare occasion. This lasagna is delicious. Thanks Katherine. Enjoy a wonderful week!