Vegetable Lasagna by Debbie

Ingredients 0/17

Step 1

Boil a large pot of lightly salted water. Cook the lasagna noodles in the boiling water, stirring now and then, until they’re tender but still have a bit of bite—about 8 minutes. Drain and set aside.

Step 2

While the noodles cook, preheat your oven to 375°F (190°C). In a skillet over low heat, melt the margarine. Stir in the flour, salt, and pepper, cooking until the mixture is smooth and bubbling, which should take around 2 to 3 minutes. Slowly whisk in the milk and broth, keeping the sauce moving so it doesn’t clump. Once it starts to boil, stir in the wine, then take the sauce off the heat and mix in the Parmesan cheese until it’s nice and smooth.

Step 3

In a bowl, combine the ricotta cheese with the egg and egg white, whisking them together. Heat some olive oil in a skillet over medium-high heat and sauté the carrots, zucchini, and spinach just until they start to soften—about 5 to 10 minutes. Fold these cooked veggies into the ricotta mixture.

Step 4

Now it’s time to assemble. Spread a third of the noodles in the bottom of a 9x13-inch baking dish, then layer on a third of the ricotta-vegetable mix, followed by a third of the Parmesan sauce. Repeat those layers two more times, ending with a generous topping of mozzarella cheese.

Step 5

Pop the dish into your preheated oven and bake until the cheese is bubbling and lightly golden on top—around 30 minutes. Let it cool for a bit before serving, and enjoy!