VEGETARIAN LASAGNA WITH WHITE SAUCE RECIPES

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VEGETABLE LASAGNA WITH WHITE SAUCE RECIPE - FOOD.COM



Vegetable Lasagna With White Sauce Recipe - Food.com image

I am posting this recipe, by request. It is a very nice non-tomato sauce vegetarian lasagna. Not gluten-free!

Total Time 1 hours 30 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 14

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 lasagna noodles (about)
3 tablespoons butter (or margarine)
1/4 cup flour
2 1/2 cups milk
1/4 cup parmesan cheese
8 ounces mozzarella cheese (slices)

Steps:

  • 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 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.
  • In13-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.

Nutrition Facts : Calories 494.4, FatContent 26.6, SaturatedFatContent 15.7, CholesterolContent 129.7, SodiumContent 586.8, CarbohydrateContent 39.6, FiberContent 3.5, SugarContent 3, ProteinContent 25.4

VEGETARIAN PASTA RECIPES | JAMIE MAGAZINE RECIPES



Vegetarian pasta recipes | Jamie magazine recipes image

Total Time 50 minutes

Yield 6

Number Of Ingredients 9

70 g unsalted butter
50 g plain flour
800 ml milk
1 fresh bay leaf
800 g spinach
200 g ricotta cheese
1 whole nutmeg for grating
300 g fresh lasagne sheets
100 g Parmesan cheese

Steps:

    1. Preheat the oven to 190°C/375°F/gas 5.
    2. Melt 50g of the butter in a pan and whisk in the flour. Cook for 1 to 2 minutes, then whisk in the milk till smooth. Season with sea salt and freshly ground black pepper, add the bay leaf and simmer for 5 minutes. Turn off the heat.
    3. Remove the stalks from the spinach, then wilt with the remaining 20g butter in a covered pan. When wilted, drain, then, when cool enough to handle, squeeze out the liquid.
    4. Chop the spinach and mix with the ricotta, a ladleful of the white sauce and a good grating of nutmeg. Season.
    5. In a baking dish, layer the lasagne sheets, white sauce, spinach mixture and a grating of Parmesan. Finish with a layer of pasta topped with sauce and more Parmesan.
    6. Bake for 30 minutes, or till golden.

Nutrition Facts : Calories 413 calories, FatContent 22.8 g fat, SaturatedFatContent 13.8 g saturated fat, ProteinContent 21.5 g protein, CarbohydrateContent 31.7 g carbohydrate, SugarContent 9.7 g sugar, SodiumContent 1.5 g salt, FiberContent 3 g fibre

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